Vegan Italian Bread Salad

Italian Bread Salad

Vegan Italian Bread Salad

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings 1x

Category: Appetizer, Salad Cuisine Italian

  1. Description
  2. Ingredients
  3. Instructions


Juicy fresh summer tomatoes are the stars of this classic Italian salad. It's like bruschetta deconstructed! Crisp bread cubes and fresh basil add an appealing flourish. 


3 to 4 cups of Italian bread chunks (bite-sized pieces (1 inch of smaller))

1 1/2 pounds of flavorful ripe tomatoes (about 3 medium sized tomatoes) (diced)

1/3 cup of cured pitted olives (kalamata works great) (sliced)

1/4 cup of fresh basil leaves (very finely chopped)

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2 tablespoons of extra virgin olive oil

2 tablespoons of red wine vinegar

salt (to taste)

black pepper (to taste)

1/4 cup

of vegan mozzarella cheese shreds (or finely diced vegan mozzarella or jack cheese) (optional)


Preheat the oven to 300° F

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

Combine the remaining ingredients in a serving bowl and toss together. Just before serving, stir in the bread cubes until well combined.

See also:Mango SalsaMango Salsa


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