I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!

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Recipe Summary

prep:
25 mins
additional:
10 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

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  • Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

Nutrition Facts

352 calories; protein 7.8g; carbohydrates 33.1g; fat 20.9g; cholesterol 9.6mg; sodium 684.3mg. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
06/26/2012
YUM YUM YUM!!!!! I measured all of the ingredients for the dressing using 1/4 cup of basalmic vinegar instead of just 3 tbsps. (I used white basalmic) but other than that I just eyeballed all of the other ingredients. I did cube the bread a bit earlier and let it 'dry' on a cookie sheet in a 350 degree oven for a few mins. This was a perfect combo of flavors IMO. Even hubby who doesn't like 'soggy bread' ate this up and commented on how good it was. A definite keeper! Thanks for sharing.:) Read More
(10)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2012
YUM YUM YUM!!!!! I measured all of the ingredients for the dressing using 1/4 cup of basalmic vinegar instead of just 3 tbsps. (I used white basalmic) but other than that I just eyeballed all of the other ingredients. I did cube the bread a bit earlier and let it 'dry' on a cookie sheet in a 350 degree oven for a few mins. This was a perfect combo of flavors IMO. Even hubby who doesn't like 'soggy bread' ate this up and commented on how good it was. A definite keeper! Thanks for sharing.:) Read More
(10)
Rating: 5 stars
08/24/2014
super easy and very yummy! I did not have roma so used ordinary beefsteak tomatoes. dropped the oil down just a bit and followed the rest to the letter. Mixture of the ingredients presents very well. Read More
(5)
Rating: 5 stars
10/05/2016
A great salad! One other thing I like to do when making this recipe is to toast the bread then rub it with a clove of fresh garlic before you cube it. Mmm, it adds that garlic taste without biting into a chunk of it and the toasted bread absorbs the dressing. Read More
(3)
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Rating: 5 stars
01/26/2017
Yum, was exactly what I was hungry for. Great combination of ingredients and the dressing was herbal like you'd get in a restaurant. I used mozzarella instead of fontina and had to use dried basil, also increased the vinegar to 1/4 cup. Will definitely make again using red wine vinegar which I prefer. Besides, the balsamic turned some of the bread cubes an unattractive brown color. This was sure good, thanks! Read More
(1)
Rating: 5 stars
07/29/2017
Yummy recipe. I used goat feta due to a food allergy. I thought it would taste really 'bready' but all the other ingredients really came through. Read More
Rating: 4 stars
07/16/2019
I used regular tomatoes instead of romas and Swiss cheese instead of fontina (because those were what I had on hand). It was good but I made a couple of mistakes that hurt it. For one I made my own bread cubes and cut them too large. I made them about an inch square. If I make this again I'll make the bread cubes about half that size. The other mistake is that I waited too late to add the bread. The bread needs to be added close to serving yes but far enough ahead that the bread has a chance to start soaking up the deliciousness. Once more if I make it again I'll add the bread cubes between 30 minutes and an hour ahead of serving. All that said we really enjoyed the salad and I'd make it again. Read More
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Rating: 5 stars
11/08/2019
made as written loved it Read More
Rating: 5 stars
07/24/2020
Delicious! This salad reminds me of visiting Italy. The only variation I have is I toasted the bread until golden brown. I like a crunchier bread. I’ve made this recipe a few times now, you can also use mozzarella if you prefer. Outstanding. Read More
Rating: 5 stars
07/14/2014
This is an awesome salad???? Read More
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