Return to Content

Olive-y Bread Salad

Yankee Plus Dec 2015


by in Jul 2010
Olive-y Bread Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Toasted bread
  • Chopped tomatoes, cucumbers, and olives
  • 5 to 6 cups day-old crusty peasant-style bread (ciabatta works well), cut into 1-inch cubes
  • 1 garlic clove, minced
  • 1/2 cup pitted olives, roughly chopped (your favorite variety, or a mix)
  • 1 pound tomatoes, cut into 1/2-inch cubes (your favorite variety)
  • 1/2 English cucumber, cut into 1/2-inch cubes
  • 1 small red onion, finely diced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic or red-wine vinegar
  • 10 fresh basil leaves, shredded
  • Kosher or sea salt
  • Freshly ground black pepper


In a serving bowl, combine ingredients thoroughly. Season to taste with salt and pepper.
Updated Thursday, July 1st, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111