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

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Italian Bread-and-Tomato Salad

    Published: Sep 1, 2012 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Crisp cubes of Italian bread mingle with fresh tomatoes in this interpretation of a popular Mediterranean salad. Use only the most flavorful of summer tomatoes for best results. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.

    Serves: 4 to 6

    • 3 to 4 cups Italian bread, preferably whole grain, cut into 1-inch cubes
    • 2 pounds flavorful ripe tomatoes, diced
    • ¼ cup chopped fresh basil, or more to taste
    • ⅓ cup chopped or halved green olives
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons white balsamic or white wine vinegar
    • Salt and freshly ground pepper to taste

    Preheat the oven or toaster oven to 300 degrees F.

    Arrange the bread cubes on a baking sheet and bake until dry and lightly golden, about 15 minutes. Remove from the oven and allow to cool.

    Combine the remaining ingredients in a large bowl and toss together. Stir in the bread cubes and allow to stand for 15 minutes or so to allow them to absorb some of the flavors of the tomatoes. Serve at once.

    Variation: Make the salad more substantial by adding one 16-ounce can of drained and rinsed chickpeas.

    Nutrition information
    Per serving: Calories: 140;  Total fat: 8g;  Protein: 3g;  Fiber: 3.7g;  Carbs: 16g;  Sodium: 225mg

    Bread and tomato salad recipe

    Bread and tomato salad with basil

    • Explore lots more summer tomato recipes.
    • Here are more Super Savory Salads.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Leave a Reply

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

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • 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