Today’s salad takes some olive tapenade and olive oil and smothers bread in it. As it soaks in, cubes of the bread are mixed with tomatoes to make a gorgeous salad. A fun alternative to including olives, and adds a bit of bulk to the dish.
This is also a great way to use up left over bread that might be only good for toast. The firmer texture of this bread is perfect for salads as it soaks up the juices of tomatoes and dressings.
Also try Dates and Spinach Salad with Almonds and Sumac, Na’ama’s Fattoush, Simple Tomato and Bread Salad, Warm Tomato Salad, Tomato and Basil Salad with Grilled Cheese Croutons, and Artichoke Hearts with Tomatoes.
Tapenade Bread Salad with Tomatoes and Mozzarella
Trim the crusts off of day old bread, or 2 or 3 day old bread, and cube the slices. Marinate in tapenade thinned with olive oil. Add chopped capers and toss with tomatoes, basil and mozzarella.