Look no further for a great summer salad. In fact, this might be one of the greatest that exists. Salads can be annoying and awkward to serve at parties. What do you do with the dressing? Serve it on the side and let people halfheartedly try to dress their own plates? Mix it in and watch the whole thing wilt? This recipe is great because there’s no lettuce at all, just chopped tomatoes, olives, fresh herbs, and torn bread. Yup, you heart that right: bread. Think of it like a salad that finally has enough croutons that everyone wants to eat—because it’s filling.
10 ounces Italian bread, cut or torn into bite-size pieces (about 8 cups)
½ cup plus ⅓ cup olive oil, divided
1½ teaspoons kosher salt, divided
2 pounds mixed small tomatoes, halved or quartered if large
¼ cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1½ cups pitted kalamata olives, roughly chopped
1 cup lightly packed flat-leaf parsley leaves and tender stems
1 cup lightly packed fresh basil leaves
Sat fat 2.65g
How to Make It
Preheat oven to 400°F. Toss bread and ⅓ cup of the oil on a rimmed baking sheet until evenly coated; season with ½ teaspoon of the salt. Bake, shaking sheet halfway through, until golden and toasted, 12 to 15 minutes. Let cool. (Croutons can be made, cooled, and stored in a resealable container, up to 4 days ahead.)
Combine, tomatoes vinegar, sugar, oregano, olives, remaining ½ cup oil, and 1 teaspoon salt and toss well to combine. Add croutons and herbs and toss to combine. The croutons will continue to soften as they sit with the tomatoes, but the salad can be served immediately or made up to 4 hours ahead.
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