Easy Italian Tomato Salad

Italian tomato salad served in a large wooden bowl.

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5 from 9 votes

Juicy fresh summer tomatoes are the stars of this classic Italian tomato salad (also called a bread salad). It's like bruschetta deconstructed! Flavorful ripe tomatoes, crisp bread cubes, and fresh basil add an appealing flourish.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Salad

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 250kcal

Author: Michelle Cehn

Ingredients

3 cups Italian bread chunks bite-sized pieces (1 inch or smaller)
1½ pounds ripe tomatoes about 3 medium sized tomatoes (diced)
⅓ cup cured pitted olives kalamata works great (sliced)
¼ cup fresh basil leaves very finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Instructions

Preheat the oven to 300° F
Arrange the bread cubes on a baking sheet and bake until crisp and golden, about 15 minutes. Remove from the oven and allow to cool.
Meanwhile, combine the tomatoes, olives, basil, oil, red wine vinegar, salt and black pepper in a serving bowl and toss together. Set aside to allow the flavors to meld and marinate.
Just before serving, stir in the bread cubes until well combined.

Video

Notes

Leftovers: Store any leftover Italian tomato salad in an airtight container in the refrigerator for up to one day. If possible, keep the bread separate to prevent it from becoming soggy. If the bread is already mixed in, the salad will still taste great but may soften slightly. Before serving, refresh the salad with a drizzle of olive oil, a splash of vinegar, and a few fresh basil leaves if desired.

Nutrition