Recipes | Side Dishes

Balsamic Bread Salad

made with Red Fork Balsamic Basil Vegetable Skillet Sauce

Bright balsamic vinegar and fresh herbs perfectly season crunchy cucumber and tender baby spinach. A fresh heirloom tomato will really knock it out of the park; use canned fire-roasted tomatoes in the off season. Stir this salad together and then allow it to sit while you set the table and finish any other dinner prep. Best enjoyed the day it is made! 

Serves 2


2 generous cups 1-inch cubes hearty country-style bread or French baguette (about 4 ounces)

1 large ripe tomato, diced (or ½ of a 14.5 ounce can diced-fire-roasted tomatoes, drained)

1 yellow or red bell pepper (or a combination), diced, about 1 cup

½ small red onion, diced, about ½ cup, well rinsed

½ seedless cucumber, peeled, diced, about 1 cup

1 pouch (4 ounces) Red Fork Balsamic Basil Skillet Sauce

2 cups (about 2.5 ounces) baby spinach leaves 


  1. Heat oven to 300 degrees. Put bread cubes on a baking sheet in a single layer. Bake, stirring occasionally, until toasted, 15 to 20 minutes. Cool.
  2. Combine tomato, bell pepper, onion and cucumber in large bowl. Add bread; toss gently.
  3. Drizzle Sauce over salad; toss gently to coat. Set aside and let the flavors combine for 30 minutes or up to 4 hours. Stir occasionally. Add spinach, toss well and serve.