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Italian | Tuscan Bread Saladvegan

Posted on August 25, 2011

I scaled this recipe down to serve 2 people when I made it, but left the full recipe here. The bread should be an Italian or French loaf, a day old is good. I used olive bread, didn't remove the crusts, and didn't toast. It was yummy.

Yield: 4 to 6 servings

Tuscan bread salad


4 to 5 cups cubed bread (1-inch cubes, from 1 large loaf with crust removed)

1/3 cup fruity extra-virgin olive oil, plus more if toasting the bread

3 tablespoons red wine vinegar

3 cups diced ripe tomatoes, cut 1/2-inch thick (about 6 medium tomatoes)

2 cups diced cucumbers, peeled and seeded if necessary, cut 1/2-inch thick (1 English or 2 regular)

1/2 cup finely diced red onions

about 1 cup dressing (recipe below)

kosher sea salt, to taste

freshly ground pepper, to taste

slivered fresh basil, for garnish (optional)




If you like toasted bread cubes, toss the bread cubes with a bit of olive oil and toast in a 400 degree F oven for about 15 minutes. this is not essential, but it is a nice touch.


Toss the bread cubes (toasted or not) in a salad bowl with the 1/3 cup oil and the vinegar and let them absorb this preliminary dressing for about 30 minutes. Add the remaining ingredients, including the salt and pepper to taste, and quickly toss together. Garnish with slivered basil. Serve at room temperature.


3 to 4 tablespoons red wine vinegar

1 clove garlic, minced or microplaned

kosher sea salt, to taste

freshly ground pepper, to taste

2/3 cup extra-virgin olive oil

Combine all ingredients except for the oil in a small bowl. Slowly whisk in the oil. Adjust seasonings with salt and pepper.


(Ref. "Tuscan Bread Salad" recipe, Mediterranean Fresh.)