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Italian Bread Salad

Name: Italian Bread Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian Bread Salad
Ingredients: 400g crusty bread; 500g ripe tomatoes; 1 cucumber; 1 red onion; 1 bunch fresh basil; 100ml extra virgin olive oil; 3 tablespoons red wine vinegar; 1 clove garlic; 1 pinch salt; 1 pinch black pepper

Italian Bread Salad is a classic dish that makes the most of stale bread and ripe tomatoes. It is a fresh and filling meal that works well for a summer lunch. You can use different vegetables depending on what you have available. The bread soaks up the juices from the tomatoes and the dressing for a great texture.

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Reasons to choose italian bread salad

This salad is perfect for using up leftovers and preventing food waste in the kitchen. The combination of vinegar and olive oil creates a bright flavour that highlights the fresh produce. It is a traditional way to enjoy italian bread salad during the warmer months. You only need a few basic ingredients to make a very satisfying meal.

Follow these 4 steps for italian bread salad

Step 1

Toast bread: Cut the bread into large cubes and place them on a baking tray. Drizzle with a little oil and bake in the oven until they are golden and crisp. This helps the bread hold its shape when mixed with the dressing later.

Step 2

Chop vegetables: Slice the tomatoes into chunks and place them in a large bowl. Cut the cucumber into thick half moons and thinly slice the red onion. Add these to the bowl with the tomatoes and toss them together gently.

Step 3

Make dressing: Whisk the olive oil and red wine vinegar together in a small jar or bowl. Add a crushed garlic clove and a pinch of salt and pepper to the liquid. Stir well to ensure the flavours are fully combined before using.

Step 4

Combine ingredients: Add the toasted bread cubes and fresh basil leaves to the bowl of vegetables. Pour the dressing over the top and stir everything so the bread is well coated. Let it sit for a few minutes so the italian bread salad can absorb all the juices.

The best tips for italian bread salad

To get the best results, use tomatoes that are very ripe and juicy as they provide the most flavour. You can add other vegetables like peppers or olives to create your own version of this meal. It is important to let the bread soak for a few minutes so it takes on the taste of the dressing. Fresh basil should always be added at the end to keep its bright colour and scent.

If you want a bit of extra crunch, do not toast the bread for too long in the oven. This italian bread salad is a great way to use up a loaf that is starting to go hard. You can also add some capers if you enjoy a salty kick in your salad.

You can also try these recipes: pasta with baked feta, pickled beetroot or baked potato with herb butter.

Ingredients

servings

Adjust quantity

400 g crusty bread
500 g ripe tomatoes
1 cucumber
1 red onion
1 bunch fresh basil
100 ml extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic
1 pinch salt
1 pinch black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2184 kJ / 522 kcal
Fat:26 g
- of which saturates:3.5 g
Carbohydrates:55 g
- of which sugars:2.5 g
Protein:10 g
Fibre:3 g
Salt:600 mg

A sturdy loaf like ciabatta or sourdough works best for this italian bread salad recipe. These types of bread have a thick crust and a firm texture that absorbs the dressing without falling apart. Avoid using soft white sandwich bread as it will turn into mush.

Can I make Italian Bread Salad in advance?

You can prepare the vegetables and the dressing several hours before you plan to eat. It is best to add the bread just before serving so it stays slightly crisp. If the salad sits for too long the bread will become very soft.

How should I store leftover salad?

Store any leftovers in an airtight container in the fridge for up to one day. The bread in the italian bread salad will continue to soften as it sits in the tomato juices and dressing. It is still safe to eat but the texture will be much softer than when it was fresh.