Tuscan Tossed Salad

Name: Tuscan Tossed Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 16 servings.
Cuisine: Italian Recipes, Italian Salad Recipes
Ingredients: 1 loaf (1 pound) focaccia bread, cut into 1-inch cubes; 1 tablespoon plus 1/4 cup olive oil, divided; 1/2 cup balsamic vinegar; 1/3 cup minced fresh basil; 4 anchovy fillets, rinsed and chopped; 2 garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 package (5 ounces) spring mix salad greens; 3 large yellow or red tomatoes, seeded and chopped; 3 cups grape tomatoes; 2 medium cucumbers, peeled, seeded and diced; 1/2 cup pitted Greek olives, halved; 1/2 cup chopped celery; 1/2 cup chopped red onion; 1 jar (7 ounces) roasted sweet red peppers, drained and sliced

I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.—Elaine Sweet, Dallas, Texas

Ingredients

1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
1 tablespoon plus 1/4 cup olive oil, divided
1/2 cup balsamic vinegar
1/3 cup minced fresh basil
4 anchovy fillets, rinsed and chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (5 ounces) spring mix salad greens
3 large yellow or red tomatoes, seeded and chopped
3 cups grape tomatoes
2 medium cucumbers, peeled, seeded and diced
1/2 cup pitted Greek olives, halved
1/2 cup chopped celery
1/2 cup chopped red onion
1 jar (7 ounces) roasted sweet red peppers, drained and sliced

Directions

Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.
For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.
In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

Nutrition Facts

3/4 cup: 157 calories, 7g fat (1g saturated fat), 1mg cholesterol, 366mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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Originally published as Panzanella Tuscan Trifle in Holiday & Celebrations Cookbook 2008

Reviews

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Average Rating:

tcarver

Oct 5, 2015

This was not my favorite recipe. The dressing just didn't taste good.
cmac64

May 16, 2011

Enjoyed making and serving this delicious salad! (I served it in large glass salad bowl, mixed it all together and let it chill in fridge until dinner was ready. I also omitted the anchovies)
gebi

Apr 29, 2011

This salad is very similar to "Dimitri's Salad" which was very popular in Erie, Pa at Dimitri's Restaurant. Dimitri retired to Greece and took his recipe with him. I am glad to see it where so many can enjoy it, and yes, the flavors blend better if it sits for a while. I hope you all love it as much as Erie did.
Doeye

Apr 28, 2011

I made this recipe and it is quite good. Next time, I will cut down on the anchovies.
lorettasylvia

Apr 28, 2011

Actually, I am making this salad tomorrow! Can't wait. We love all the ingredients, and this will look so colorful on the table. I know this will be a hit with everyone. Thanks for sharing this recipe.Loretta
Geri Greene

Apr 28, 2011

This salad is so colorful it just invites sharing!