Ingredients35 m servings 352 cals
- 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.
- Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.
Per Serving: 352 calories; 20.9 g fat; 33.1 g carbohydrates; 7.8 g protein; 10 mg cholesterol; 684 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 ...
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 ...
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.
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 ba...
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 bit...