Italian Bread Salad

Italian Bread Salad

Italian Bread Salad


Makes 4 servings


1 loaf (about 12 ounces) hearty peasant-style bread (such as sourdough, rosemary-olive oil or roasted garlic)
1 medium red onion, sliced
1 teaspoon minced garlic
1/3 cup balsamic and olive oil vinaigrette
1-1/2 cups grape tomatoes or cherry tomatoes, cut into halves
1/3 cup pitted oil- or salt-cured black and green olives
1 package European salad mix or pre-washed baby spinach
Grated Parmesan cheese
Black pepper


  1. Preheat oven to 250°F. Tear bread into large pieces. Place on baking sheet. Bake 10 to 15 minutes or until slightly dry but not browned. Set aside to cool.
  2. Place onion and garlic in large salad bowl. Add vinaigrette and stir to coat. Set aside a few minutes to allow flavors to blend.
  3. Add tomatoes and olives; stir gently to coat with dressing. Add greens, bread cubes and Parmesan; toss gently. Add more vinaigrette if needed and season to taste with pepper.


You can use day-old bread that has started to dry out for this recipe. Bread that is a little too hard or stale can be softened by sprinkling it with water. Gently squeeze the bread in your hands to remove excess moisture.

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