Tuscan Bread Salad

5 from 8 votes
Prep Time 20 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 45 kcal


  • 4 Discs Ciabatta
  • Olive oil
  • 3 Beefsteak tomatoes
  • 1 Red peppers
  • 1 Peppers yellow
  • 1 Small cucumber
  • 2 Zucchini
  • 2 Clove of garlic
  • Salt
  • Pepper
  • 3 tbsp Red wine vinegar
  • 5 tbsp Seasonal herbs


  • Cut the bread into strips or cubes about 2 to 3 centimeters wide. Spread on a baking sheet so that they are all next to each other and not on top of each other. Sprinkle evenly with 2 tablespoons of olive oil and roast in a 220 degree oven (hot air 200 degrees) for about 10 minutes until they are really crispy.
  • Scald the tomatoes with boiling water, rinse them with cold water and leave them in the ice-cold water, if possible, until they have really cooled down - then the red color can penetrate from the skin into the meat. Now peel and cut into cubes.
  • Halve the bell peppers, remove the stones, cut the halves into narrow strips, cut through again if necessary. Now peel the cucumber so that fine streaks of dark green are still visible. If it is firm and has few seeds, just dice it centimeters. Halve a watery cucumber with a lot of seeds lengthways, remove the seeds with a spoon. Dice the cucumber meat.
  • Peel the onions, cut in half and cut into narrow segments. Fry in 2 tablespoons of oil in a pan until they show appetizing signs of frying all around. Peel the garlic and cut into slices, add at the very end and fry together with the zucchini slices (cut in half lengthways and cut across into slices just under centimeter thick).
  • Mix everything in a large bowl. Mix in the plucked, only roughly chopped herbs, season with salt and pepper, dress with a good wine vinegar and the remaining olive oil. Arrange on lettuce leaves.


Serving: 100gCalories: 45kcalCarbohydrates: 5.7gProtein: 3.9gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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