Tuscan Tomato Bread Salad Recipe

Name: Tuscan Tomato Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart lightly packed baby spinach leaves; 1 quart lightly packed fresh basil leaves; 1 pound coarse-textured Italian bread such as ciabatta or pugliese; 3 1/2 pounds soft-ripe tomatoes, peeled if desired and cored; 4 cloves garlic, minced; 1/2 cup extra-virgin olive oil; 1/3 cup red wine vinegar; 3 tablespoons minced fresh jalapeno chilies; Salt and pepper; 1 jar (12 oz.) peeled roasted red peppers, cut into wide strips; 1 cup oil-packed olives, pitted; 1/2 cup drained capers; 2 cans (2 oz. each) anchovy fillets, drained

Servings: persons

1 quart lightly packed baby spinach leaves
1 quart lightly packed fresh basil leaves
1 pound coarse-textured Italian bread such as ciabatta or pugliese
3 1/2 pounds soft-ripe tomatoes, peeled if desired and cored
4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
3 tablespoons minced fresh jalapeno chilies
Salt and pepper
1 jar (12 oz.) peeled roasted red peppers, cut into wide strips
1 cup oil-packed olives, pitted
1/2 cup drained capers
2 cans (2 oz. each) anchovy fillets, drained

1
Rinse and drain spinach and basil; wrap in towels. Chill in a plastic bag.
2
Meanwhile, cut bread into 1-inch chunks and put in an 11- by 17-inch roasting pan. Bake in a 350u00b0 oven until chunks are light golden and soft parts of bread are crisp, about 30 minutes, stirring occasionally. Let cool.
3
Cut tomatoes into 1- to 2-inch chunks and place in a large bowl. Scoop juice from cutting board into bowl and add garlic, oil, vinegar, chilies, and salt and pepper to taste.
4
Gently mix tomatoes with bread, red peppers, and olives. Let stand at least 15 minutes, stirring occasionally, for bread to soften. Gently mix in spinach and basil. Scatter salad with capers and crisscross anchovies on top.

894

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 13 ingredients. The key ingredients include: 1 quart lightly packed baby spinach leaves, 1 quart lightly packed fresh basil leaves, 1 pound coarse-textured Italian bread such as ciabatta or pugliese, 3 1/2 pounds soft-ripe tomatoes, peeled if desired and cored, and more.

Yes, Tuscan Tomato Bread Salad 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.

Tuscan Tomato Bread Salad

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