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Perfect for easy summer entertaining, this traditional Tuscan salad of bread, tomatoes, herbs and fresh vegetables is perfect for a light summer meal or a side salad. Day old crusty bread can be grilled or toasted, or simply torn into bite-sized pieces and tossed together with the vinaigrette, which is made with the juice from the tomatoes.


  • 1 (1 lb.) loaf day old ciabatta bread
  • 1 (14 oz.) can Mutti® Cherry Tomatoes (Ciliegini)
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 1/2 cup thinly sliced green or black olives (or a combination of both)
  • 1 tsp. kosher or sea salt
  • 1 tsp. freshly ground black pepper
  • 3 yellow or orange bell peppers, cored and cut into quarters
  • 1 English cucumber
  • 1 cup loosely packed fresh basil leaves, thinly sliced

How to prepare

  1. Preheat oven to 425° F. Cut or tear the ciabatta bread into bite-sized pieces. Transfer to a large mixing bowl and set aside.
  2. To make the vinaigrette: Drain the tomatoes into a small mixing bowl, slice each in half and set aside. Whisk olive oil, vinegar, garlic, olives, salt and pepper into the tomato liquid and set aside.
  3. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Arrange peppers skin side up and roast for 20 minutes or until skin blisters and begins to blacken. Remove from oven, transfer to a medium-sized bowl and cover tightly with plastic wrap; set aside.
  4. Meanwhile, slice the cucumber lengthwise, scoop out the seeds and slice into ¼-inch crescents. When peppers are cool enough to handle, gently pull the skins off and cut into ½-inch pieces. Slice cherry tomatoes in half.
  5. To assemble salad, toss bread in vinaigrette to thoroughly coat. Next, gently stir in reserved halved cherry tomatoes, roasted bell peppers and sliced basil. Cover loosely with plastic wrap and allow salad to rest for at least an hour before serving.