Best 7 Quick Tuscan Bread Salad Recipes

TUSCAN TOMATO & BREAD SALAD

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.

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE

Steps:

• Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

TUSCAN BREAD SALAD

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.

TUSCAN BREAD SALAD

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.

MID-SUMMER ITALIAN BREAD SALAD

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.

ITALIAN BREAD SALAD (PANZANELLA)

Steps:

• If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
• Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

QUICK TUSCAN BREAD SALAD

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.