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Under 30 Minutes

Tomato Bread Salad with Olives and Mint

  • Prep:
  • Total Time:
  • Servings: 4
Tomato Bread Salad with Olives and Mint

Source: Everyday Food, July/August 2008


  • 2 medium tomatoes, cored and each cut into 10 wedges
  • 1 hoagie roll, cut into 1-inch chunks
  • 1/3 cup pitted Kalamata olives, halved
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons thinly sliced fresh mint leaves
  • Coarse salt and ground pepper


  1. In a large bowl, combine tomatoes, bread, olives, lemon juice, oil, and mint. Season with salt and pepper, and toss to combine. Let stand at least 5 minutes (or up to 30 minutes) before serving.

Reviews (4)

  • Cranberry 23 Jul, 2011

    Loved the combination of the mint with tomatoes. But preferred the bread chunks toasted.

  • gatortiff 17 Aug, 2008

    does anyone have a recommendation for a nice substitute for the olives? i was thinking mushrooms but don't think that would go with the mint.

  • Sandip 10 Aug, 2008

    Great salad that's made even better with some shaved aged provolone and toasting the bread pieces very lightly.

  • pattipoopidoo 10 Jul, 2008

    I was skeptical about the mint, but it really went well with the olives and lemon juice. I used grape tomatoes mixed with a whole tomato and it was really fresh tasting. Mine also sat out longer than 1/2 hour while we played badminton and it was really fresh tasting and delicous.

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