Quattrocolore Bread Salad

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

6 gr. Slice (s) bread, stale, preferably a dark kind
3 medium tomato (s), fully ripe
1 scoop mozzarella, or 2
2 tablespoon olives, black, finely chopped
2 tablespoon, heaped basil leaves, fresh, cut into strips
2 tablespoon olive oil, also seasoning oil with herbs
1 tablespoon crema di balsamic vinegar
Salt and other spices as desired

Instructions

Cut the bread into thick slices, then into cubes. Fry them in olive oil until crispy. Meanwhile, dice the tomatoes (without the seeds, otherwise it will be mushy), the olives and the mozzarella.
Mix with the toasted bread, basil and balsamic cream. If necessary, season to taste with salt and other spices.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.