Bread Salad with Tomatoes and Olives Recipe

Name: Bread Salad with Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 3 tablespoons red wine vinegar; 1 piece of stale, rustic whole-grain bread, cut into 1-inch cubes (6 ounces); 1/3 cup extra-virgin olive oil; 1 pint cherry tomatoes, halved; 1 cup thinly sliced celery; 1 cup coarsely chopped green olives; 1 medium sweet onion, thinly sliced; 1/2 cup coarsely chopped basil; 1/2 cup coarsely chopped mint; 1 tablespoon dried oregano; Salt and freshly ground pepper

Servings: persons

1 cup water
3 tablespoons red wine vinegar
1 piece of stale, rustic whole-grain bread, cut into 1-inch cubes (6 ounces)
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 cup thinly sliced celery
1 cup coarsely chopped green olives
1 medium sweet onion, thinly sliced
1/2 cup coarsely chopped basil
1/2 cup coarsely chopped mint
1 tablespoon dried oregano
Salt and freshly ground pepper

1
In a large bowl, mix the water with 2 tablespoons of the vinegar.
2
Swirl the bread cubes in the vinegar water, then drain the bread in a colander, gently squeezing out any excess moisture.
3
In a small bowl, mix the olive oil with the remaining 1 tablespoon of vinegar.
4
In a large bowl, stir the cherry tomatoes with the celery, olives, onion, basil, mint and oregano.
5
Gently fold in the bread.
6
Add the dressing and toss well.
7
Season with salt and pepper and serve.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup water, 3 tablespoons red wine vinegar, 1 piece of stale, rustic whole-grain bread, cut into 1-inch cubes (6 ounces), 1/3 cup extra-virgin olive oil, and more.

Yes, Bread Salad with Tomatoes and Olives 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.

Bread Salad with Tomatoes and Olives

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