Tuscan Bread Salad

Here’s another quick and easy summer recipe that requires no real cooking but has lots of flavor, courtesy of the book REGINA’S VEGETARIAN TABLE by Regina Campbell (with a few minor changes).


5 cups cubed Italian or French bread
2 or 3 large tomatoes sliced in half and then into thin wedges
1/3 cup fresh basil leaves torn into pieces
2 tablespoons red onion chopped fine
About 12 green olives sliced
1/3 cup freshly grated Parmesan cheese

1 or 2 cloves garlic pressed through garlic press
4 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 teaspoon salt, or to taste
Black or cayenne pepper to taste

Toast the bread for a few minutes until golden and firm but not brown and crunchy. Combine tomatoes through Parmesan in a large serving bowl and mix. Combine dressing ingredients in a small bowl and whisk well. Add the bread to the large bowl and toss. Add dressing and toss again until mixed well. Allow to stand for at least 10 minutes so bread absorbs moisture from the tomatoes and dressing, then plate over a bed of lettuce. Serves 3 or 4.

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