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Ingredients
Scale
- 4–6 cups crusty bread, cubed
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 12 ounces pre-cooked Italian sausage links, cut into 1-inch pieces
- 3 cups grape tomatoes, halved
- 2 cups cucumbers, cut into bite-sized pieces
- 1 cup bell peppers, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh basil, torn
- 1/2 cup Parmesan cheese, shaved
- 3/4 cup olive oil (for vinaigrette)
- 1/4 cup golden balsamic vinegar
- 2 tablespoons pesto
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt (for vinaigrette)
- 1/4 teaspoon fresh ground pepper
Instructions
- Heat 2 tablespoons olive oil in a skillet, add bread cubes, sprinkle with salt, and cook until golden and crispy.
- In the same skillet, add 1 tablespoon olive oil and Italian sausage and sauté until browned.
- In a bowl, combine grape tomatoes, cucumbers, bell peppers, red onion, and basil.
- Add toasted bread, cooked sausage, and Parmesan to the vegetable mix and toss gently.
- For the vinaigrette, mix olive oil, balsamic vinegar, pesto, garlic, salt, and pepper in a jar, shake well.
- Drizzle vinaigrette over salad, toss to coat, and serve.
Notes
Use day-old bread for the best texture.
Customize veggies based on seasonal availability.
Let the salad sit after dressing to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stir-fry, Tossing
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg