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Tuscan Bread Salad

Yields1 Serving

This recipe is, for lack of better words, just so good. Its also really easy to make. This goes great with any dinner or as an appetizer.

Salad May Wk19 Ens

 4 (1 inch thick) slices of Italian bread
 3/4 pound ripe tomatoes, cut into 1- to 2-inch chunks
 2 tablespoons TantilloExtra Virgin Olive Oil
 1 tablespoon Red Wine Vinegar
 2 tablespoons chopped pimento-stuffed, Spanish-style green olives
 1 1/2 tablespoons drained Non Pareille Capers
 1 teaspoon minced garlic
 1/8 teaspoon hot chile flakes
 Safeway salt and freshly ground black pepper
 2 cups baby arugula
 1/3 cup lightly packed Basil leaves

Preheat oven to 400 degrees F. Tear bread into 1/2- to 1-inch pieces and place in a baking pan.


Bake until bread is light golden and crisp, 10 to 15 minutes, stirring occasionally.


Let cool. Meanwhile, place tomatoes and any juices in a salad bowl.


Stir in TantilloExtra Virgin Olive Oil, vinegar, olives, capers, garlic, and chile flakes.


Stir cool bread into tomato mixture.


Season to taste with salt and pepper.


Let stand just until bread is softened, 10 to 15 minutes, stirring occasionally.


Add arugula and basil, mix, and serve.