Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cherry Tomato Bread Salad with Basil & Fresh Mozzarella

Scott Phillips

Servings: six.


  • 6 slices, 1/2 inch thick, ciabatta or other squat, chewy bread
  • 2 Tbs. plus 1/3 cup extra-virgin olive oil
  • Kosher salt
  • 30 basil leaves
  • 1 small strip lemon zest, about 2 inches long, white pith removed
  • 4 cups small cherry tomatoes (or other bite-size tomatoes, such as pear or grape) in assorted colors, halved
  • 1 lb. small fresh mozzarella balls (about 1 inch in diameter)
  • 1/4 tsp. crushed red chile flakes
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 25
  • Sodium (mg): 520
  • Carbohydrates (g): 21
  • Fiber (g): 2
  • Protein (g): 20


  • Heat the oven to 400°F. Tear the bread into 1-inch pieces, pile them on a rimmed baking sheet, and drizzle with 2 Tbs. of the oil. Sprinkle with salt, toss, spread in a single layer, and bake, turning occasionally, until the bread cubes are golden and crunchy, 8 to 12 min. Set aside to cool.
  • Bring a saucepan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain. Transfer the basil and zest to a blender and pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lid’s fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to purée until smooth, 30 to 60 seconds.
  • In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 min. Sprinkle with the chile flakes; season with salt and pepper to taste.


Rate or Review

Reviews (2 reviews)

  • Nenya | 07/27/2010

    This is a great bread salad. I use the ciabata bread from Costco. It is super good!

  • Lilia37 | 07/06/2009

    Very yummy. I've made it at least 5 times since first trying it about 6 weeks ago. Could use perhaps a little less bread. I've only had left-overs once. It was still edible the next day, but of course, the croutons had lost all their crunch.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial