Prep 30 mins
Cook 20 mins
Capers will work in place of the olives, if you prefer. You really need to use ripe tomatoes so that the juices soak into the bread nicely.
- 6 cups day old Italian bread, torn into bite-size pieces
- 1⁄3 cup olive oil
- salt and pepper
- 3 garlic cloves, minced
- 1⁄4 cup olive oil
- 2 tablespoons balsamic vinegar
- 4 medium tomatoes, cut into wedges (ripe tomatoes)
- 3⁄4 cup sliced red onion
- 10 basil leaves, shredded
- 1⁄2 cup pitted and halved green olives
- 1 cup fresh mozzarella cheese, cut into bite-size pieces
- Preheat oven to 400 degrees F.
- In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.
- Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
- While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
- Gently toss together the toasted bread, tomatoes, onion, basil, olives, and mozzarella cheese.
- Toss with the vinaigrette and let stand for 20 minutes before serving.
I made this after seeing it on Allrecipes, but since I am more active on 'Zaar, this is where I will post. I just want to say I LOVE this salad. I don't use olives or cheese, because I like it a little more simple, but they could add nice flavor and texture. I also use a mix of Red wine vinegar and balsamic vinegar which gives it a very distinct flavor. My husband was skeptical , asking why I was making crouton salad, but couldn't keep his fingers out after the bread soaked up the juices. It is certainly a keeper! Thank you for posting.
I really enjoyed this salad tonight even though the tomatoes were the hot-house variety this early in the season. Some things I will remember for next time: the tomatoes MUST be ripe and juicy because their juices are important when the bread is added, many similar recipes call for diced cucumber which I would enjoy, and finally, capers (not green olives) are the more traditional flavor - but go with your own tastes. Very nice!