Best Quick Tuscan Bread Salad Recipes

TUSCAN BREAD SALAD

Tuscan Bread Salad image

I have made this salad many times over the years and it always receives many compliments. The addition of capers and Greek olives gives it a unique flavor and the bread cubes, a nice crunchy texture. This salad is very easy to prepare and is one of our family's favorites. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups cubed Italian bread
1 small cucumber, seeded and cubed
3/4 cup thinly sliced red onion
1/4 cup sliced Greek olives
2 tablespoons capers, drained
3/4 cup balsamic vinaigrette, divided
5 cups torn romaine

Steps:

Place bread cubes on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until dried and toasted, stirring every 5 minutes. Cool to room temperature. , In a large bowl, combine the cucumber, onion, olives, capers and toasted bread. Drizzle with 1/2 cup vinaigrette; toss to coat. Let stand for 5-10 minutes. , Add romaine and remaining vinaigrette; toss to coat.

Nutrition Facts : Calories 185 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 626mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

QUICK TUSCAN BREAD SALAD

Quick Tuscan Bread Salad image

This hearty salad combines thick cubes of whole grain bread with tomatoes, black olives, cucumbers, and fontina cheese.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 10

Ingredients

2 teaspoons red-wine vinegar
1 tablespoon olive oil
Coarse salt
Ground pepper
2 thick slices whole-grain bread, cut into 3/4-inch cubes (about 1 1/2 cups)
1 medium tomato, cored and cut into 3/4-inch pieces
1/2 medium cucumber, cut into 1/2-inch cubes
2 ounces fontina cheese, cut into 1/2-inch cubes
2 tablespoons halved and pitted Kalamata olives.
Fresh basil leaves for garnish (optional)

Steps:

In a large bowl, whisk together vinegar and olive oil; season with salt and pepper.
Add bread, tomato, cucumber, fontina cheese, and Kalamata olives.
Toss well to combine. Transfer to an airtight container, and refrigerate until ready to serve, up to overnight. Garnish with fresh basil leaves, if desired.

TUSCAN TOMATO & BREAD SALAD

Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

Steps:

Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

MID-SUMMER ITALIAN BREAD SALAD

Mid-Summer Italian Bread Salad image

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.

Provided by Tamara

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
⅛ cup chopped fresh thyme
¼ cup olive oil
2 tablespoons balsamic vinegar

Steps:

Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
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.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 65.6 g, Fat 17.8 g, Fiber 5.1 g, Protein 11.9 g, SaturatedFat 2.9 g, Sodium 670.7 mg, Sugar 5 g

ITALIAN CHEESE BREAD

Italian Cheese Bread image

People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.

Provided by Taste of Home

Time 35m

Yield 1 loaf (16 pieces).

Number Of Ingredients 15

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon quick-rise yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon canola oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 428mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

TUSCAN BREAD SALAD

Tuscan Bread Salad image

This is a great salad that's easy to prepare, and it's a great way to use up any day old bread you might have leftover. Please don't be restricted to the dressing listed here. Feel free to toss salad with any Italian, or oil and vinegar based dressing of your choice. A balsamic vinaigrette works great with this too.

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 slices crusty Italian bread (day old preferred) or 4 slices sourdough bread, cut about 1/2 inch thick (day old preferred)
1 garlic clove, halved
2 medium ripe tomatoes, diced
1 (15 ounce) can white cannellini beans, rinsed and drained
1 green bell pepper, roasted and cut into strips
1/4 chopped fresh basil
4 1/2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons vegetable broth
salt & freshly ground black pepper, to taste

Steps:

Toast bread slices under broiler for about 4 minutes on each side.
Remove slices and rub with garlic cloves.
Prepare dressing by whisking ingredients together in a small bowl, and seasoning with salt and pepper.
Cut bread slices into small cubes and add them to a serving bowl.
Next add the tomatoes, beans, roasted pepper and basil.
Pour dressing over salad and toss to coat.
Let salad rest about 5-10 minutes before serving.

TUSCAN BREAD SALAD

Tuscan Bread Salad image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 12

Ingredients

10 ounces day-old country bread, cut into 1 1/2-inch pieces
1/2 pound cooked cannellini beans (5 1/2 ounces dried beans)
20 fresh basil leaves, torn
8 anchovy fillets, rinsed and chopped (optional)
4 scallions, white and green parts, sliced thinly on the bias
3 medium heirloom tomatoes, seeded and sliced
1 English cucumber, peeled, seeded, and thinly sliced crosswise
1 yellow or red bell pepper, seeded and sliced into thin strips
1 teaspoon chopped fresh marjoram
1/2 cup red-wine vinegar
2/3 cup olive oil, plus more to taste
Salt and freshly ground black pepper, to taste

Steps:

Preheat an oven to 325 degrees. Arrange the bread in a single layer on a baking sheet, and toast until the bread is completely dry but not browned. Remove from the oven and let cool completely.
In a large bowl, add all the ingredients and gently toss until thoroughly combined. Let stand for at least 30 minutes at room temperature before serving.