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Bread Salad


1/3    cup (75 mL) olive or canola oil
1/4    cup (50 mL) red wine vinegar
Juice from 1 lemon
1     garlic clove, minced
Salt and freshly ground black pepper to taste

6     slices day-old French or Italian bread
1     garlic clove, peeled and slightly bruised
4     large tomatoes, cut into 1-inch (2.5 cm) pieces
1     cucumber, peeled, seeded and cut into 3/4-inch (2 cm) pieces
8     ounces (250 g) fresh mozzarella, cut into 1/2-inch (1 cm) cubes
1/2    small red onion, diced
1/2    cup (125 mL) brine-cured olives, halved and pitted
1/2    cup (125 mL) fresh basil, torn into pieces


Dressing: In a jar with a tight-fitting cover, combine oil, vinegar, lemon juice, minced garlic, salt and pepper. Shake well, and set aside.

Salad: Rub bread slices with garlic clove, and cut into 1-inch (2.5 cm) cubes. Place bread cubes in a large frying pan and toast over medium heat, stirring occasionally, until nicely browned. Set aside.

In a large serving bowl, combine tomatoes, cucumber, mozzarella, onion, olives and basil. Add bread. Give the dressing another good shake before pouring over the salad. Toss gently until coated. Let sit a few minutes before serving to allow bread to soften. Makes 6 servings.

Bread Salad

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