Recipe By Andrea Longenecker
Rating
Published Oct 12th
Prep 25m Cook - Additional 10m Ready In 35m
Servings 8 servings Calories 352

I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!

Recipe Ingredients

  • 4 plum (roma) tomatoes, seeded and cubed
  • 1 cucumber, peeled and diced
  • ½ red onion, thinly sliced
  • ½ cup cubed fontina cheese
  • ½ cup pitted and chopped kalamata olives
  • 2 tablespoons coarsely chopped fresh basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 (1 pound) loaf day-old Italian bread, cubed

Cooking Directions

  1. 1 Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.
  2. 2 Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

Nutrition Facts

  • Calories 352
  • Carbohydrate 33.1 g
  • Cholesterol 9.6 mg
  • Fat 20.9 g
  • Fiber 2.3 g
  • Protein 7.8 g
  • Saturated Fat 4.3 g
  • Sodium 684.3 mg
  • Sugar 3 g

Reviews

  1. Delicious! This salad reminds me of visiting Italy. The only variation I have is I toasted the bread until golden brown. I like a crunchier bread. I’ve made this recipe a few times now, you can also use mozzarella if you prefer. Outstanding.
  2. made as written loved it
  3. I used regular tomatoes instead of romas and Swiss cheese instead of fontina (because those were what I had on hand). It was good but I made a couple of mistakes that hurt it. For one I made my own bread cubes and cut them too large. I made them about an inch square. If - Read more ...
  4. Yummy recipe. I used goat feta due to a food allergy. I thought it would taste really 'bready' but all the other ingredients really came through.
  5. Yum, was exactly what I was hungry for. Great combination of ingredients and the dressing was herbal like you'd get in a restaurant. I used mozzarella instead of fontina and had to use dried basil, also increased the vinegar to 1/4 cup. Will definitely make again using red wine vinegar which I prefer. Besides, the - Read more ...
  6. A great salad! One other thing I like to do when making this recipe is to toast the bread then rub it with a clove of fresh garlic before you cube it. Mmm, it adds that garlic taste without biting into a chunk of it and the toasted bread absorbs the dressing.
  7. super easy and very yummy! I did not have roma so used ordinary beefsteak tomatoes. dropped the oil down just a bit and followed the rest to the letter. Mixture of the ingredients presents very well.
  8. This is an awesome salad????
  9. YUM YUM YUM!!!!! I measured all of the ingredients for the dressing using 1/4 cup of basalmic vinegar instead of just 3 tbsps. (I used white basalmic) but other than that I just eyeballed all of the other ingredients. I did cube the bread a bit earlier and let it 'dry' on a cookie sheet - Read more ...
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