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Under 30 Minutes

Tomato, Baby-Lettuce, and Olive-Bread Salad

  • Prep:
  • Total Time:
  • Servings: 4
Tomato, Baby-Lettuce, and Olive-Bread Salad

Photography: Raymond Hom

Source: Martha Stewart Living, June 2013


  • 3 slices (about 3 ounces) olive or other rustic bread, toasted
  • 6 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 1 pound large ripe tomatoes, cut into 1-inch pieces
  • 1 small zucchini, thinly sliced (about 1 cup)
  • 1 head (about 2 ounces) baby tender lettuce, such as red oak leaf or Boston, leaves separated and torn if large
  • 1/4 cup pitted kalamata olives
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh mint leaves
  • 1/4 teaspoon minced garlic
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon water


  1. Brush toasted bread with 2 tablespoons oil; season with salt and pepper. Break into 1-inch pieces. Transfer to a large bowl and add tomatoes, zucchini, lettuce, and olives; season with salt and pepper.

  2. Combine herbs, garlic, vinegar, water, and remaining 4 tablespoons oil in a food processor and pulse until smooth; season with salt and pepper. Drizzle salad with 1/4 cup dressing and toss. Serve with remaining dressing on the side.

Reviews (1)

  • j56kuz 7 Jun, 2013

    Yummy! This was full of wonderful flavor. Next time we'd down size the bread cubes and slicedthe whole olives lengthwise.

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