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Summer Italian Bread Salad

Featured in the June 2012 Consumer Lines.



Summer Italian Bread Salad

  • 1 (1 pound) loaf Italian bread (such as ciabatta or focaccia; also may use Artisan bread)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small clove garlic, minced
  • 1 cup chopped Roma tomatoes
  • 1 cup cucumber, peeled, seeded and chopped
  • 1/2 cup chopped red onion
  • 1/2 cup cheese (such as feta, mozzarella, Parmesan)
  • 1/2 cup olives
  • 1 cup chopped fresh basil
  • 1/8 cup chopped fresh thyme
  • 4 cups Nalo greens
  • Salt and pepper to taste


Preheat oven to 350°F. Pull apart or chop the bread into bite-size pieces and place on baking sheet; bake about 10 minutes until lightly toasted. In a small bowl, add olive oil, vinegar and garlic; set aside. In a large salad bowl, combine the bread, tomatoes, cucumbers, onions, cheese, olives, basil, thyme, and greens; salt and pepper to taste. Add olive oil mixture to lightly coat. Makes 8 servings.


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