Tomato-Cucumber Bread Salad

Photo: Ralph Anderson; Styling: Melanie Clark
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 5 Minutes
Cool: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 13.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 2.1g
  • Protein: 4.8g
  • Carbohydrate: 21.8g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 413mg
  • Calcium: 41mg


  • 3 crusty artisan sourdough bread slices
  • 3 cups mixed salad greens
  • 1 cup halved grape tomatoes
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1/2 cup loosely packed fresh basil leaves, thinly sliced (see how-to below)
  • 1/2 cup thinly sliced red onions
  • Red Wine Vinaigrette


  1. 1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes).
  2. 2. Toss bread cubes with salad greens and next 4 ingredients. Serve with Red Wine Vinaigrette.
  3. Marinated Tomato-Cucumber Bread Salad: Omit salad greens. Increase bread slices to 6, and toast as directed in Step 1. Increase grape tomatoes to 1 pt., halved. Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette. Let stand 10 minutes. Toss in bread cubes. Let stand 15 minutes. Makes 8 servings. Prep: 25 min., Bake: 5 min., Stand: 25 min., Cool: 10 min.
  4. Per serving (including about 1 Tbsp. vinaigrette): Calories 249; Fat 10.6g (sat 1.6g, mono 6.9g, poly 1.9g); Protein 6.8g; Carb 33.3g; Fiber 2.7g; Chol 0mg; Iron 2.4mg; Sodium 468mg; Calc 34mg.
  5. Note: Nutritional analysis includes about 1 1/2 Tbsp. vinaigrette.
  6. How To Chiffonade
  7. Step 1: Stack several basil leaves together; roll the stacked leaves lengthwise.
  8. Step 2: Slice the roll into thin strips.
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