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Winter bread salad

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Makes 4 servings.




3 cups whole-wheat Italian bread (4 ounces), in 1-inch cubes

1 garlic clove, halved lengthwise

3 very ripe plum tomatoes

1 celery rib, thinly sliced

1/2 cup diced sweet onion

3 cups romaine lettuce, cut crosswise into 3/4-inch strips

3 tablespoons chopped flat-leaf parsley, optional


3 tablespoons white or red wine vinegar

1/4 teaspoon sea salt

1/2 teaspoon natural cane sugar

1 teaspoon dried oregano

Freshly ground pepper

2 tablespoon extra-virgin olive oil


  • Spread cubed bread in single layer on baking sheet, and let sit until surface feels dry on most sides, or cubes are firm but not stale-hard, 2 to 6 hours.
  • Rub salad bowl, preferably wood or bamboo, liberally with cut side of half a garlic clove. Reserve the other garlic half for another use.
  • Cut tomatoes lengthwise into quarter-wedges, then cut crosswise into chunky pieces. Place tomatoes and any juice in prepared bowl.
  • Add celery, onion and bread cubes. Arrange lettuce over chopped vegetables. Sprinkle on parsley, if using.
  • For dressing, whisk vinegar, salt and sugar in small bowl until salt and sugar dissolve.
  • Add oregano and 3 to 4 grinds of pepper. Whisk in oil.
  • At table, pour dressing over salad and toss until well-coated and any extra dressing pools in bottom of bowl.
  • Divide salad among 4 wide, shallow bowls, including liquid from bottom of salad bowl.

Nutritional information

Serving size: 1/4 of recipe. Amount per serving: 158 calories, 8g total fat (1g saturated fat), 20g carbohydrates, 4g protein, 4g dietary fiber, 281mg sodium.

Source: American Institute for Cancer Research

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