Herb and Tomato Wheat Bread Salad
Prep 15M | Sit 30M | Enjoy in 45M
There is simply no better way to use up a rustic loaf of wheat bread – French, Ciabatta, or Sourdough are all a perfect back up note to juicy tomatoes and bright fresh herbs. Enjoy this wonderful alternative to potato or pasta salads at potluck’s or BBQ’s.
Tip: If fresh mozzarella is not available, use any soft, mild cheese, cubed.
Serves 8-10 people.
6 cups bite size cubes of lightly toasted French, Ciabatta or Sourdough bread
1 ½ cups chopped, firm ripe tomatoes
1 cup halved bocconcini mozzarella
½ cup pitted black olives
½ cup thinly sliced purple onion
1 cup arugula
1 cup fresh basil leaves, chopped
½ cup fresh Italian parsley, chopped
¼ cup fresh oregano leaves, chopped
1 cup prepared oil and vinegar salad dressing (homemade or store purchased)
Coarse salt and ground pepper to taste
- Cut bread into bite size cubes. If bread is still soft, toast in a moderate oven to slightly dry.
In a large salad bowl combine bread cubes, tomatoes, mozzarella, olives, onion, arugula, basil, parsley, and oregano. Keep refrigerated until ready to toss with dressing.
- Up to one hour and at least 30 minutes prior to serving, toss with salad dressing to moisten, but not make bread mushy. Leave at room temperature until serving.
Get the nutrition facts for this recipe here.