Blueberry Basil Bread Salad


  • 2 cups croutons
  • ½ box cherry tomatoes
  • ½ cup basil leaves, sliced into narrow ribbons
  • 1  cucumber, peeled, seeded, and thinly sliced
  • ½ thinly sliced red, white, or sweet onion
  • Salad greens (optional)
  • Black olives, pitted and sliced
  • Crumbled feta or goat cheese
  • Handful of fresh blueberries
  • Olive oil
  • Blossom Blueberry Basil Vinegar


Put croutons in a large bowl and drizzle with vinegar, just enough to moisten.

Add vegetables, olives, and basil. Drizzle with olive oil and add vinegar to taste: Vinegar-to-oil ratio is approximately 1:3. Season with salt and pepper to taste. Add croutons, cheese, and blueberries. Serve at room temperature or on greens if desired.

Courtesy of Jackie Thau.

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