Tuscan Salad
Experience the rustic flavors of Tuscany with this vibrant and hearty Tuscan Salad, a perfect medley of fresh vegetables and golden, toasted bread cubes. Inspired by the classic Italian panzanella, this salad combines juicy cherry tomatoes, crisp cucumber, tangy red onion, and briny kalamata olives, all elevated by the bold aroma of fresh basil. A simple yet luscious dressing of extra-virgin olive oil, red wine vinegar, and grated garlic ties it all together, while day-old ciabatta or sourdough bread soaks up every last drop of flavor. Ready in just 25 minutes, this salad is the epitome of easy, no-fuss Mediterranean cooking—perfect as a summer side dish or a light main course. Give your taste buds a trip to Italy with this irresistible mix of textures and sun-kissed ingredients!
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Recipe Information
Ingredients
- 200 g day-old crusty bread (e.g., ciabatta or sourdough)
- 300 g cherry tomatoes
- 1 large cucumber
- 1 small red onion
- 100 g kalamata olives
- 15 g fresh basil leaves
- 60 ml extra-virgin olive oil
- 30 ml red wine vinegar
- 1 large garlic clove
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cut the day-old bread into bite-sized cubes (about 1-inch pieces). Place the bread cubes in a large skillet over medium heat, and toast them for about 5 minutes, stirring frequently, until they are golden and slightly crisp. Set aside to cool.
Slice the cherry tomatoes in half. Peel the cucumber, then slice it lengthwise and cut into half-moon pieces. Thinly slice the red onion. Set all the vegetables aside in a large mixing bowl.
Roughly chop the kalamata olives and the fresh basil leaves, and add them to the bowl of vegetables.
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, grated garlic, salt, and black pepper to create the dressing.
Add the toasted bread cubes to the mixing bowl with the vegetables and pour the dressing over the top.
Toss everything together gently, ensuring the bread is coated in the dressing and starting to absorb the juices from the vegetables.
Let the salad sit for 10–15 minutes to allow the bread to soak up the flavors, then serve immediately.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
