Warm Spanish Tomato and Olive Bread Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rustic bread salad tossed with juicy tomatoes, briny olives, and a tangy garlic vinaigrette served warm for comforting freshness. This spanish (vegetarian) ready in about 27 minutes pairs olive oil, garlic clove, minced, 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 "Plan a meal with the AI" 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.

★ 4.4 (12 ratings) Prep: 15 min Cook: 12 min Serves 6 Spanish cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Warm Spanish Tomato and Olive Bread Salad take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Warm Spanish Tomato and Olive Bread Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Warm Spanish Tomato and Olive Bread Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Warm Spanish Tomato and Olive Bread Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Warm Spanish Tomato and Olive Bread Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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