Toasted Bread Salad with Pine Nuts

  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 10 mins

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
1/2cup pine nuts
6ounces mozzarella cheese, cut into small cubes
1/2cup grated Parmigiano Reggiano cheese
2cups chopped tomatoes
1cup small black olives
1/2cup chopped fresh parsley
1/3cup balsamic vinegar
1/2cup extra-virgin olive oil
2cloves garlic, minced
1teaspoon sugar
1/4teaspoon salt
1/2teaspoon 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.

Nutritional Info *per serving

  • Calories 610
  • Glycemic Load 0.48
  • Fat 42g
  • Saturated Fat 9g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 22g
  • Cholesterol 20mg
  • Sodium 930mg
  • Potassium 370mg
  • Carbohydrate 45g
  • Fiber 6g
  • Sugars 7g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 30%
  • Calcium 35%
  • Iron 25%