Tuscan Bread Salad

Tuscan Bread Salad

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  • Prep Time


  • Total Time


  • Servings



  • ½ pound Crusty peasant-style bread, torn in bite size pieces (about 6 cups)

  • 3 large tomatoes, cut into ¾-inch pieces

  • ¾ cup finely chopped celery (inner very pale green) ribs and leaves

  • ⅓ cup small brine-cured black olives (Gaeta or Nicoise) halved and pitted

  • ¼ cup finely chopped red onion

  • 2 Tablespoons drained capers

  • Dressings

  • 2 Tablespoons red wine vinegar

  • 2 cloves garlic, minced and mashed to a paste with ½ teaspoon salt

  • ⅓ cup extra-virgin olive oil

  • 3 whole skinless boneless chicken breast (about 2 pounds) halved

  • vegetable oil for brushing chicken

  • 1 cup fresh basil leaves, torn into pieces

  • Garnish with whole celery leaves.


1. Preheat broiler. On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heal until pale golden, about 15 minutes. 2. In a bowl toss together bread, tomatoes, chopped celery, olives, onion and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken


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