Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
1 hr
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Croutons:
Dressing:
Salad:

Directions

Watch how to make this recipe.

For the croutons: Preheat the oven to 275 degrees F.

Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.

For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.

For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

Cook's Note

If you want to avoid using the oven, you can cut up the bread and let it dry out at room temperature overnight.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Panzanella

Recipe courtesy of Ina Garten

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mixed Green Salad

Recipe courtesy of Catherine Scorsese

Cucumber and Tomato Salad

Recipe courtesy of Rachael Ray

Tabouli

"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato

Recipe courtesy of Elsa Scuderi|Rachael Ray

Cheese and Onion-Stuffed Burger with Grilled Tomato Chutney and Marinated Vegetables

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories