Recipe By Andrea Longenecker
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


  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 ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more