Bread and Tomato Salad

Bread and Tomato Salad

Bread and Tomato Salad

Course: Salad
Imagine a salad that’s not just a sidekick but a star in its own right—enter the Bread and Tomato Symphony. This dish isn’t just about tossing veggies together; it’s a culinary composition that plays with textures and tastes.

Dating back to ancient Rome, where bread and olive oil were dietary staples, this salad is a nod to the simplicity of Mediterranean flavors. Fast forward to today, and we’ve elevated it with the addition of tomatoes, mozzarella, and a herb-infused dressing that’s like a flavor explosion.
This salad isn’t just a treat for your taste buds; it’s a guilt-free pleasure. Packed with tomatoes and basil, it’s a nutritional powerhouse. The thyme-infused dressing adds a symphony of aromas, making each bite a mini-celebration of health and taste.
But here’s the twist: don’t let it sit overnight. This salad is like Cinderella; leave it for too long, and the bread turns into a soggy pumpkin. The key is to add the crispy bread right before serving, ensuring that every bite maintains that satisfying crunch.
So, next time you’re craving a culinary masterpiece, consider this Bread and Tomato Symphony—where history meets innovation, and every bite is a journey into the heart of Mediterranean freshness.


  • 6-7 tomatoes

  • 3 shallots

  • A small bunch of fresh thyme

  • 2 cloves garlic

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp Gijon mustard

  • 1/2 cup of Mozzarella balls

  • 1 cup diced bread

  • 1/2 cup fresh basil leaves


  • Distribute the diced bread evenly on a baking sheet lined with parchment paper and bake it for 10-15 minutes at 200 degrees C° (390 F). You may need a little more or less time depending on your oven. Make sure the bread turns slightly golden brown.
  • Cut the tomatoes into small thin slices. Put them to a salad bowl.
  • Thinly slice the shallot and place it on top of the tomatoes along with the mini mozzarella balls.
  • Using a glass, mix olive oil, chopped garlic, Dijon mustard, balsamic vinegar and thyme leaves (without sprigs) until smooth. The salad sauce is ready!
  • Pour the sauce into the salad bowl and mix well so that all the vegetables are evenly coated.
  • Finally add crispy diced bread and basil leaves. If you are going to leave the salad for the next day, then it is better to add the bread in portions right before serving, otherwise the bread will absorb moisture from the vegetables and become soggy, which we absolutely do not want. It is the crispy dry bread that gives this salad the unique taste touch.

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