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Tomato Bread Salad with Olives and Mint

9

This boldly flavored salad pairs well with Buttermilk and Herb Marinated Chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008

Ingredients

  • 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

Directions

  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 Add a comment

  • Cranberry
    23 JUL, 2011
    Loved the combination of the mint with tomatoes. But preferred the bread chunks toasted.
    Reply
  • 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.
    Reply
  • Sandip
    10 AUG, 2008
    Great salad that's made even better with some shaved aged provolone and toasting the bread pieces very lightly.
    Reply
  • CiaNahac
    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.
    Reply