Italian Bread Salad

“The dressing on this salad is very good (it can also be found at Italian Salad Dressing). Jennie would often make this for Dental Hygiene Component meetings.” – Calla Ferre

Italian Bread Salad

Course: Salads – Green & Vegetable
Cuisine: Italian


  • 1/3 Cup plus 1 Tablespoon Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 2 Garlic Cloves Minced
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Ground Black Pepper
  • 1/8 to 1/4 Teaspoon Dried Crushed Red Bell Pepper
  • 4 Cups French Bread Cubed
  • 1 Large Head Romaine Lettuce Chopped
  • 4 to 5 Large Plum Tomatoes Chopped
  • 2 Cups Smoked Ham Chopped
  • 8 Ounces Mozzarella Cheese Cubed
  • 3 Green Onions Chopped


  • Place bread cubes on a baking sheet. Bake at 325 degrees for 15 minutes or until lightly browned. Set bread cubes aside.
  • Wish together olive oil and next 5 ingredients.
  • Reserve 1 cup bread cubes. Scatter remaining cubes on a large serving platter. Top with lettuce and next 3 ingredients. Drizzle with dressing, and toss. Let stand 15 minutes before serving.
  • Sprinkle with reserved bread cubes and green onions. Makes 4 servings.


For an Italian sub-like flavor, substitute 1 cup thinly sliced salami, such as Genoa for 2 cups ham.

2003 Modified Recipe – Jennie Shabel – From Southern Living Magazine

Related Recipes:
Italian Salad Dressing