Italian Bread Salad


  • For the basil vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh basil leaves, chopped
  • kosher salt and black pepper to taste
  • 2 cloves garlic, minced
  • For the bread salad
  • 2 tsp virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 medium zucchini, cut lengthwise in half and sliced
  • 3 cups sliced mushrooms
  • 1 red bell pepper, cut into thin strips
  • 3 cups Italian bread, cubed and toasted
  • 1 head red leaf lettuce, torn into bite sized pieces
  • 1/4 lb sliced pepperoni
  • 1/2 lb mozzarella cheese, cut into 1/2 inch cubes
  • First prepare the basil vinaigrette. Add ingredients to a jar with a tight fitting lid, then shake to combine. Set aside.
  • Heat oil in a 10 inch skillet over medium high heat.
  • Cook onion, zucchini, mushrooms and bell pepper in oil for 4-5 minutes, stirring occasionally, until crisp tender. Drain.
  • Place 1 cup of the bread cubes in a large serving bowl, then drizzle with  1/4 cup of the vinaigrette and toss to coat.
  • Stir in vegetable mixture, remaining bread cubes and remaining ingredients, then toss.

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