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Tuscan Bread Salad

Tuscan Bread Salad Recipe

  • 4 to 5 cups cubed bread (1-inch cubes, from 1 large loaf with crust removed)
  • 1/3 cup fruity extra-virgin olive oil, plus more if toasting the bread
  • 3 tablespoons red wine vinegar
  • 3 cups diced ripe tomatoes, cut ½-inch thick (about  medium tomatoes)
  • 2 cups diced cucumbers, peeled and seeded if necessary, cut ½-inch thick (1 English or 2 regular cucumbers)
  • ½ cup finely sliced red onion
  • About 1 cup pesto vinaigrette (see Variations, below)
  • Sea salt and freshly ground pepper
  • Silvered fresh basil, for garnish (optional)
  • 2 cups lightly packed fresh basil leaves
  • 2 teaspoons finely chopped garlic (about 4 cloves)
  • 2 tablespoons pine nuts or walnuts, toasted
  • 1 teaspoon sea salt
  • ½ teaspoon freshly grounded black pepper
  • Up to 1 cup mild and fruity olive oil, or half extra virgin oil and half pure oil, or all pure oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 344kcal (17%)
Total Fat 28g (43%)
Saturated Fat 4g (19%)
Cholesterol 0mg (0%)
Total Carbohydrate 21g
Dietary Fiber 2g
Sugars 4g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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