Recipes and Cooking Bread Salad 5.0 (1) Add your rating & review In a hurry? This summer salad loaded with tomatoes and romaine lettuce is quick to fix and ready in 20 minutes. Substitute purchased salad dressing for the homemade version and save even more time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Stand Time: 15 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 cup Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried* 1 ½ cup coarsely chopped seeded tomato (3 medium) ½ of a medium red onion, cut into thin wedges and separated ¼ cup snipped fresh basil or fresh Italian (flat-leaf) parsley 2 tablespoon red wine vinegar or white wine vinegar 2 tablespoon olive oil 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon ground black pepper 4 cup torn or chopped romaine lettuce Directions In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings. * To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above. Rate it Print Nutrition Facts (per serving) 213 Calories 9g Fat 29g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 213 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 417mg 18% Total Carbohydrate 29g 11% Protein 6g Calcium 70.7mg 5% Iron 2.3mg 13% Potassium 388mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.