Italian Bread Salad

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: 4 servings 1x Category: Appetizer, Salad Cuisine: Italian


Juicy fresh summer tomatoes are the stars of this classic Italian salad. It’s like bruschetta deconstructed! Crisp bread cubes and fresh basil add an appealing flourish.



3 to 4 cups of Italian bread chunks (bite-sized pieces (1 inch of smaller))

1 1/2 pounds of flavorful ripe tomatoes (about 3 medium sized tomatoes) (diced)

1/3 cup of cured pitted olives (kalamata works great) (sliced)

1/4 cup of fresh basil leaves (very finely chopped)

2 tablespoons of extra virgin olive oil

2 tablespoons of red wine vinegar

salt (to taste)

black pepper (to taste)

1/4 cup

of vegan mozzarella cheese shreds (or finely diced vegan mozzarella or jack cheese)


Preheat the oven to 300° F

Arrange the bread cubes on a baking sheet and bake until crisp and golden, about 15 minutes. Remove from the oven and allow to cool.

Combine the remaining ingredients in a serving bowl and toss together. Just before serving, stir in the bread cubes until well combined.