Rustic Bread Salad - Kraft Recipes Top
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Rustic Bread Salad

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8 servings, 1 cup each

Invented by Italian cooks to use day-old bread, this summer salad is made of bread chunks, tomatoes, olives, onions, Parmesan cheese and Italian dressing.

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What You Need

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Make It

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  • Toss bread with tomatoes, onions, 1/4 cup cheese and basil in large bowl.
  • Add dressing; mix lightly. Top with remaining cheese.

Special Equipment Needed


Prepare using POLLY-O Shredded Romano Cheese or POLLY-O Romano Cheese.

Planned Overs

For a quick summertime meal, grill extra chicken or steak to cut up for a flavorful addition to this salad!

Serving Suggestion

For best results, serve salad within 30 min. of preparation.


  • 8 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

The juicy tomatoes in this classic Italian salad provide both vitamins A and C.

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 170
Total fat 8g
Saturated fat 2g
Cholesterol 5mg
Sodium 520mg
Carbohydrate 20g
Dietary fiber 2g
Sugars 5g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Yes my family love it. Yes my family love it. They told me it was really good.. They want me to make it again.And it was very easy to make.
Date published: 2002-09-09
Rated 4 out of 5 by from Very filling and holsom, a little goes a long way, except I cut my onions a little smaller, I like... Very filling and holsom, a little goes a long way, except I cut my onions a little smaller, I like bite size pieces.
Date published: 2002-09-09
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