Whenever I smell tomatoes off the vine and basil, I think of the Tuscan sun! When you pair those awesome summer tastes with other seasonal goodness, and then top it off with these glorious croutons, you have a company worthy meal that will bring everyone to the patio this summer!

Tuscan Bread Salad

Tuscan Bread SaladIngredients



  • 1/2 cup Olive Oil
  • 1/2 cup Grapeseed Oil (or other mild oil)
  • 1 teaspoon Garlic, minced
  • 2 tablespoons Italian Parsley, chopped
  • 1 teaspoon Dried Oregano
  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Balsamic Vinegar
  • Salt and Pepper to taste

To Assemble

  • 2 pounds (1 kg) Green Beans, blanched and cooled
  • 1 pint Cherry Tomatoes (about 2 cups)
  • 1 can (19 oz/540mL) Cannellini Beans
  • 1 cup Small Bocconcini
  • 1 Medium Red Onion, sliced
  • 1/2 cup Pitted Black Olives
  • 1/2 cup Basil, chopped


  1. Preheat oven to 400°F.
  2. Cut buns into small bite-sized cubes and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and toast in oven for 5-6 minutes, tossing once. Remove from oven when golden.
  3. In a blender, combine all dressing ingredients and set aside.
  4. On a large platter, arrange beans, tomatoes, beans, bocconcini, onion, olives and basil. Drizzle with dressing and toss lightly.
  5. Scatter croutons over dressing and serve with extra dressing on the side.

Note: These croutons are a great way to use leftover bread. Keep them in a bowl to snack on all day!!

Servings: 4-6

Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.