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Mid-Summer Italian Bread Salad

Mid-Summer Italian Bread Salad

  • Prep

    10 m
  • Ready In

    10 m
Tamara

Tamara

Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Rub a peeled clove of garlic around a wooden salad bowl.
  2. Pull apart or chop the bread into bite-size pieces.
  3. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ENGILFOY
157

ENGILFOY

6/14/2003

This salad was divine! My fiance absolutely loved it! I found when that if you toast fresh bread pieces in warm olive oil mixed with minced garlic it adds a great flavor.

CSANDST1
102

CSANDST1

6/13/2003

This salad was wonderful! Very fresh tasting and flavorful. I chopped all ingredients in food processor except for tomatoes and bread. Did not measure salad ingredients (only dressing). Ended up with a lot of salad so I doubled dressing. My picky husband enjoyed this! The next day I used the salad (minus bread) as a sauce. I sauteed boneless, skinless chicken breast pieces; added salad and heated through and served over pasta. Very tasty. Will definitely make this again!

LIZCANCOOK
92

LIZCANCOOK

7/10/2005

Excellent taste. Very fresh! I kept the bread and salad separate, then we spooned each into individual bowls and tossed. This way, leftovers won't be a soggy mess. We added salt and pepper.

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