Warm Spanish Tomato and Olive Bread Salad

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Rustic bread salad tossed with juicy tomatoes, briny olives, and a tangy garlic vinaigrette served warm for comforting freshness. This Spanish recipe (vegetarian), ready in about 27 minutes, pairs olive oil, garlic clove, minced, and ripe tomatoes, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups day-old rustic bread, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 garlic clove, minced
• 3 cups ripe tomatoes, chopped
• 1/2 cup pitted green olives, sliced
• 2 tbsp red wine vinegar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, torn

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Toss 4 cups 1-inch bread cubes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Bake for 10-12 minutes until golden and crisp on edges.
2. Step 2: In a large bowl, whisk together 1/4 cup olive oil, 2 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Add 3 cups chopped ripe tomatoes and 1/2 cup sliced green olives to the bowl. Toss gently with the vinaigrette.
4. Step 4: Fold in the toasted bread cubes and 1/4 cup torn fresh basil leaves while the bread is still warm, allowing it to soak up flavors. Serve immediately.