Italian BLT Bread Salad

Southern Living
6 to 8 servings


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1 (8-ounce) Italian or French bread loaf, cut into 1-inch pieces*
1/2 pound fresh mozzarella, cut into 1/2-inch pieces
1 cup olive oil-and-balsamic vinegar dressing
1/2 cup kalamata olives, pitted and halved
1 pint grape tomatoes, halved
2 green onions, sliced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 teaspoon pepper
3 cups chopped romaine lettuce
10 bacon slices, cooked and crumbled


Place bread on a baking sheet, and bake at 400° for 5 minutes or until lightly toasted.

Combine mozzarella and dressing in a shallow dish or zip-top plastic bag; cover or seal, and chill 1 hour.

Toss together bread, olives, next 5 ingredients, and mozzarella mixture. Let stand 20 minutes. Serve over lettuce, and sprinkle with crumbled bacon.

*8 cups cubed and lightly toasted cornbread may be substituted.

Created date

March 2003