Juicy fresh summer tomatoes are the stars of this classic vegan Italian tomato salad (also called a bread salad). It's like bruschetta deconstructed! Flavorful ripe tomatoes, crisp bread cubes, and fresh basil add an appealing flourish.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizer, Salad
Cuisine: Italian
Servings: 4
Calories: 250kcal
Author: Nava Atlas
Ingredients
3-4cupsItalian bread chunksbite-sized pieces (1 inch or smaller)
1½poundsflavorful ripe tomatoesabout 3 medium sized tomatoes (diced)
⅓cupcured pitted oliveskalamata works great (sliced)
¼cupfresh basil leavesvery finely chopped
2tablespoonsextra virgin olive oil
2tablespoonsred wine vinegar
saltto taste
black pepperto taste
¼cupvegan mozzarella cheese shredsor finely diced vegan mozzarella or jack cheese (optional)
Instructions
Preheat the oven to 300° F
Arrange the bread cubes on a baking sheet and bake until crisp and golden, about 15 minutes. Remove from the oven and allow to cool.
Combine the remaining ingredients in a serving bowl and toss together. Just before serving, stir in the bread cubes until well combined.