Best 6 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.

TUSCAN BREAD AND TOMATO SALAD WITH PARMESAN CHEESE

Steps:

• Make a vinaigrette of the oil, vinegar, garlic, salt and pepper.
• Mix the other ingredients together in a bowl with the vinaigrette and garnish with parsley. Let sit 15 minutes before serving, so the bread absorbs the dressing.

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.

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.

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.

TUSCAN BREAD SALAD WITH FRESH MOZZARELLA AND BASIL

Steps:

• 1. To make the vinaigrette, combine the vinegar, mustard, shallots, thyme, and garlic in a bowl. Slowly whisk in the oil in a steady stream until the dressing emulsifies. Season to taste with salt and pepper. Set aside. 2. Fire up the grill. Liberally brush both sides of the bread with oil. Grill the bread on both sides until golden and nicely marked by the grill. Remove the bread from the heat and use a serrated knife to cut the bread into bit-size cubes. Put the bread in a serving bowl with the olives, tomatoes, mozzarella, and greens. Whisk the pesto or basil leaves into the vinaigrette. Pour the vinaigrette over the salad and toss well. There should be enough vinaigrette to soak into the bread, but the salad greens should not be drenched - use a little more or less vinaigrette as needed. On the plate Divide the salad among 4 plates. Scatter the Parmesan cheese and pine nuts over the top of each salad and garnish each salad with a lemon wedge. Pass a pepper grinder at the table. A step ahead The vinaigrette can be prepared and stored, tightly covered, in the refrigerator up to a week ahead. Whisk well before using. Process the basil, pine nuts, garlic and lemon juice together in a food processor until smooth. Slowly add the olive oil though the feed tube and process until well combined. Season with salt to taste. Use the pesto the same day or freeze for the best color. Notes There's no Parmesan in this pesto because there's already freshly grated cheese in the Tuscan bread salad. You can add a few tablespoons of freshly grated parmesan to the pesto if using it in another dish. Since the bread salad calls for only a tablespoon of pesto, make a batch anytime, divide it up into small portions, and freeze them, thawing only what you need. A handy way to do this is to spoon the pesto into a plastic ice cube tray, freeze, and then store the cubes in a plastic bag in the freezer until ready to use.