Toasted Bread Salad with Pine Nuts

Kitchen Tested
  • Yield 6 servings
  • Prep 25 mins
  • Cook 10 mins

A store-bought pizza crust is transformed into a bread salad.

Serve this with roasted chicken or beef or a cup of soup. Save this recipe for when you have fresh home-grown tomatoes.


1 -- (14-ounce) Boboli pizza crust, torn into bite-sized pieces
1/2 cup pine nuts
6 ounces mozzarella cheese, cut into small cubes
1/2 cup grated Parmigiano Reggiano cheese
2 cups chopped tomatoes
1 cup small black olives
1/2 cup chopped fresh parsley
1/3 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 375F.  Spread the pizza crust pieces and pine nuts evenly over the surface of a large cookie sheet. Toast for about 10 minutes, or until pine nuts become light golden.  Remove from oven and cool. When cool, toss together with cheese in a large bowl. Gently fold in the tomatoes, olives and parsley.
  2. In a separate mixing bowl, whisk together vinegar, oil, garlic, sugar, salt and pepper.  Pour over bread mixture just before serving and toss well.