Italian Bread Salad Recipes

Steps:

• Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes. , In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately.

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
• Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
• To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

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.

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Steps:

• Preheat air-fryer to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 2 tablespoons over bread and toss to coat. Reserve remaining oil mixture., Place bread cubes on greased tray in air-fryer basket. Cook until crisp and light brown, 7-9 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat. Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.

Steps:

• Preheat oven to 300°F with rack in middle.
• Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
• While bread cools, halve cucumber lengthwise, then core and thinly slice.
• Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.

Steps:

• In a large bowl, whisk together oil and lemon juice; season with salt and pepper. Add tomatoes, cucumber, fennel, onion, and olives. Toss to combine. Refrigerate for at least 1 hour and up to 4 hours.
• Heat broiler with rack set 4 inches from heat. On a baking sheet, toast bread until light brown on both sides, 1 to 2 minutes a side. Place the bread on a work surface and rub cut side of garlic against bread. Discard garlic. Cut bread into 2-inch pieces.
• To serve: Place bread in four shallow bowls. Top with tomato salad and scatter basil and cheese over top.