• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Entrees
    • Appetizers
    • Breakfast
    • Sides
    • Desserts
    • Snacks
    • Drinks
    • Sauces & Condiments
    • Holiday Recipes
    • From our Readers
  • Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
    • The Veggie Kickstart Kit
    • The Oh My Veggies Guide to Freezer Cooking
    • Healthy Plant-Based School Lunches
    • The Vegan Brunch Book
    • All Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips & Hints
  • Shop Cookbooks
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Fresh and Crunchy Italian Bread Salad

    Fresh and Crunchy Italian Bread Salad

    Published: Apr 13, 2019 · Modified: Feb 15, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Besides the bread, everything is fresh in this Italian salad! Prepare this recipe using country bread or ciabatta bread from the day before. If your bread is too fresh, you can grill it a little bit so that it’s as dry and crisp as a crouton.

     

     

    Fresh and Crunchy Italian Bread Salad

    Fresh and Crunchy Italian Bread Salad

    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Servings: 4
    Author: Oh My Veggies

    Ingredients

    • 2 to matoes cut into small pieces
    • 1 cucumber cut into small pieces
    • 1 small red onion chopped
    • 1 cup mini fresh mozzarella balls
    • 1 clove garlic chopped
    • 2 cups fresh basil leaves chopped
    • 1 lb good country bread or ciabatta bread
    • ¼ cup extra virgin olive oil
    • 2 tbsp balsamic vinegar
    • salt

    Instructions

    • In a bowl, mix tomatoes, cucumber, red onion, mozzarella, garlic, and basil. Let stand at room temperature so the juice from the raw vegetables comes out, at least 5–10 minutes. Salt to taste.
    • Cut bread into small pieces. Place in the bowl and mix.
    • Add olive oil and balsamic vinegar, mixing again before serving.
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!
    Previous Post: « Coconut Mango Overnight Oatmeal
    Next Post: Easy Deconstructed Breaded Zucchini »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    Trending Recipes

    • Baked Vegan Mac and Cheese
    • Vegan Biscuits and Gravy
    • Vegan Carrot Ginger Soup
    • Vegan French Toast

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media