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Tuscan Bread and Tomato Salad


  • 7 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 3 cloves garlic coarsely chopped
  • 10 cups bread cubes from a rustic crusty loaf (about 1 pound)
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 pounds tomatoes chopped
  • 1 cup loosely packed basil leaves snipped in ribbons and divided
  • 8 ounces fresh ciliegine (small mozzarella balls) halved


  • In a large, ovenproof skillet, combine 2 tablespoons of the olive oil, the butter, and garlic. Warm over medium heat until the butter melts.
  • Add bread cubes to the skillet and toss to combine. In an oven preheated to 350° F, bake until golden, about 15 minutes, tossing several times during baking. Remove from oven and let bread cool in the pan.
  • In a large bowl, combine remaining olive oil, balsamic vinegar, salt, and pepper. Mix gently to combine. Stir in bread, tomatoes, about 3/4 of the basil, and mozzarella. Season with additional salt if needed.