Bread Salad with Salami, Fennel and Radishes Recipe

Name: Bread Salad with Salami, Fennel and Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8-ounce loaf peasant bread, cut into 1-inch cubes (6 cups); 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup mayonnaise; 2 tablespoons white wine vinegar; 1 garlic clove, minced; Salt and freshly ground pepper; 1 bunch of watercress, thick stems discarded; 6 large radishes, very thinly sliced; 1 small fennel bulb-halved, cored and very thinly sliced; 4 ounces thinly sliced Genoa salami, slices quartered; 2 ounces grated Manchego or Pecorino Toscano cheese (1/2 cup)

Servings: persons

One 8-ounce loaf peasant bread, cut into 1-inch cubes (6 cups)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
2 tablespoons white wine vinegar
1 garlic clove, minced
Salt and freshly ground pepper
1 bunch of watercress, thick stems discarded
6 large radishes, very thinly sliced
1 small fennel bulb-halved, cored and very thinly sliced
4 ounces thinly sliced Genoa salami, slices quartered
2 ounces grated Manchego or Pecorino Toscano cheese (1/2 cup)

1
Preheat the oven to 400.
2
In a large bowl, toss the bread cubes with 2 tablespoons of the olive oil.
3
Spread the bread cubes on a baking sheet and toast in the center of the oven for 10 minutes, until golden and crisp.
4
Let cool slightly.
5
In the same bowl, whisk the mayonnaise with the vinegar and garlic.
6
Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
7
Add the toasted bread cubes, watercress, radishes, fennel and salami and toss well.
8
Season with salt and pepper.
9
Add the cheese and toss again.
10
Transfer the salad to plates and serve right away.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 8-ounce loaf peasant bread, cut into 1-inch cubes (6 cups), 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1/4 cup mayonnaise, 2 tablespoons white wine vinegar, and more.

Yes, Bread Salad with Salami, Fennel and Radishes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bread Salad with Salami, Fennel and Radishes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions