NM Tuscan Bread Salad Recipe

This salad is so good that half of the guests are going to end up eating the portion of the other half, leaving the host bewildered. The horror does not stop here. The poor cook will be pestered innumerable times for the recipe even after the party ends. The recipe captures freshness in vegetables but demands the use of a stale bread. How ironic!

The NM Tuscan Bread salad is made from toasted old bread and a variety of fresh colorful vegetables like plum tomatoes, onions and cucumber. The salad looks absolutely ravishing and you might end up being pressured into making a second serving for the guests.

The recipe here is tailored to 2 persons which can always be increased or decreased by altering the ingredients in the right proportion. Our step by step guide has the complete details of the recipe. So gear up and start spreading smiles with this awesome dish.

Preparation Time: 30 minutes
Serving Size: 2 persons
Utensils: oven, salad bowl

Calories: 202
Fat: 8 g
Cholesterol: 0 mg


– Stale bread, cut into cubes
– 1 small cucumber
– 1 small red onion
– 3 very ripe tomatoes
– 3 tbsp extra virgin olive oil
– 2 tbsp red wine vinegar
– 2 tsp capers
– 2 tsp sugar
– Basil leaves for garnish
– salt and freshly ground pepper for seasoning according to taste


  • 1

    Pre-heat the oven to 170C. Cut the stale bread into cubes and toast them for around twenty minutes when they start turning golden.

  • 2

    Take them out and let them cool in a plate. Chop the onion, cucumber and the tomatoes and put them in the salad bowl. Add the bread to the bowl and mix well with the vegetables.

  • 3

    Make the dressing in a small mixing bowl. Whisk together the olive oil, vinegar, capers, sugar and some salt and pepper. Do a taste check for seasoning. Add this dressing to the salad bowl and stir well to combine everything together. Cover it with a cling film and let it refrigerate overnight so that the flavors blend well with each other. The next day, garnish with shredded basil just before serving.

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