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Tomato Bread Salad

I absolutely love this salad. I can make a meal out of, but also a great companion to a thick steak.


4 medium tomatoes, cut into 1 inch chunks
1/2 med red onion, cut into thin wedges
1 medium yellow sweet pepper (cut into 1 inch pieces-about 1/2 cup)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbl Dijon mustard
1/2 tsp Italian seasoning, crushed
8 ounces ciabatta or focaccia bread, cut into 1 inch pieces
1 tbl olive oil
1 cup small fresh basil leaves


1. In a large serving bowl, combine tomatoes, red onion, and yellow pepper. In a screw top jar, combine the 1/4 cup olive oil, vinegar, mustard, Italian seasoning, 1/2 tsp salt, & 1/4 tsp black pepper. Cover and shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400 degrees. In a baking pan, toss bread cubes with 1 tbl olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on the baking pan. Add bread cubes and basil to tomato mixture and toss to coat. Can top with shaved cheese.

***6-8 servings