Italian Bread Salad Recipe

Bread: Preferably Italian, stale and cubed for the best texture.

Cherry tomatoes: Halved to release their juices and add sweetness.

Cucumber: Diced for a refreshing crunch.

Red onion: Thinly sliced to add a sharp, tangy flavor.

Basil: Fresh and chopped to bring a fragrant, herbal note.

Olive oil: Extra virgin for a rich, fruity base.

Red wine vinegar: Adds acidity and depth to the dressing.

Salt: Enhances all the flavors in the salad.

Pepper: Adds a bit of heat and complexity.

To enhance the flavor of the bread in this Italian bread salad, try toasting the cubed bread lightly in the oven before adding it to the salad. This will give the bread a nice crunch and prevent it from becoming too soggy when mixed with the olive oil and red wine vinegar. Simply spread the cubed bread on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10 minutes, or until golden brown.

• italian bread - Substitute with french baguette: French baguette has a similar texture and can absorb the dressing well, making it a good alternative for stale Italian bread.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a suitable replacement for cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, which can work well in place of cucumber.

• red onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to red onions, making them a good alternative.

• fresh basil - Substitute with fresh parsley: Fresh parsley offers a different but still fresh and vibrant flavor, which can complement the salad well.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good substitute for extra virgin olive oil.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, which can replace red wine vinegar effectively.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantities as regular salt.

• pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a substitute for black pepper, though it has a slightly different flavor.

• To store your Italian bread salad, place it in an airtight container. This will help maintain the freshness of the vegetables and prevent the bread from becoming too soggy.

• Keep the salad in the refrigerator. It is best consumed within 1-2 days to enjoy the optimal texture and flavor of the cherry tomatoes, cucumber, and red onion.

• If you plan to store the salad for longer, consider keeping the bread cubes separate from the rest of the ingredients. This way, you can mix them together just before serving to maintain the crunchiness of the bread.

• For freezing, it is not recommended to freeze the entire Italian bread salad as the vegetables and bread will lose their texture and become mushy upon thawing.

• However, you can freeze the bread cubes separately. Spread them out on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to use, thaw the bread cubes at room temperature and toast them lightly in the oven to restore their crunch.

• If you have leftover olive oil and red wine vinegar dressing, store it in a small jar in the refrigerator. Shake well before using it again to dress the salad.

• Always taste the salad before serving after storing or freezing. You may need to adjust the seasoning with a bit more salt and pepper to refresh the flavors.

• Preheat your oven to 350°F (175°C). Spread the Italian bread salad on a baking sheet in an even layer. Bake for about 10 minutes, or until the bread cubes are crispy and the vegetables are warmed through. This method helps to revive the texture of the stale bread while keeping the cherry tomatoes and cucumber fresh.

• If you prefer a quicker method, use a skillet. Heat a tablespoon of extra virgin olive oil over medium heat. Add the Italian bread salad and sauté for 5-7 minutes, stirring occasionally, until the bread cubes are crispy and the vegetables are warmed. This method adds a delightful crunch to the bread.

• For a microwave option, place the Italian bread salad in a microwave-safe dish. Cover it with a damp paper towel to prevent the bread from becoming too hard. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is quick but may not retain the bread's original texture as well as the oven or skillet methods.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Italian bread salad in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives the bread cubes a nice, crispy texture while keeping the vegetables fresh.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Cutting board: A surface for safely chopping the bread, tomatoes, cucumber, and onion.

• Chef's knife: A sharp knife for cutting the bread into cubes and dicing the vegetables.

• Measuring cups: Tools to measure out the correct amounts of bread, tomatoes, and cucumber.

• Measuring spoons: Tools to measure the olive oil and red wine vinegar accurately.

• Salad tongs: Used to toss the salad ingredients together evenly.

• Serving bowl: A bowl to present the salad once it is ready to serve.

• Salad spinner: Optional, but useful for drying the basil if it has been washed.

Use pre-cubed bread: Save time by buying pre-cubed bread or ask your bakery to cube it for you.

Pre-slice vegetables: Purchase pre-sliced vegetables like cherry tomatoes and cucumbers from the store.

Batch prep ingredients: Prepare and store ingredients like red onions and basil in advance.

Use a salad spinner: Quickly dry vegetables after washing them with a salad spinner.

Mix dressing in advance: Combine olive oil and red wine vinegar ahead of time and store in a jar.