This was very good and flavorful. The rosemary in the bread makes all the difference. I love the texture of the bread as it mixes with the dressing and juice from the veggies--slightly chewy and very substantial. Next time, I'll add more veggies; the bread-to-veggie ratio as prepared was a bit heavy for my taste.

This is awesome. A diner near where I used to work served something similar to this as a special once a month. They would add some chunks of Mozzerella and some squash or zucchini as well. Yummy.

Absolutely delicious!

I have made this several times but I use lettus with just a bit of the basil. For me the basil would be too much so I add it to lettus and we eat this several times during the summer.

Delicious! I used about 1/2 the amount of basil and added mozzarella balls.

Wow this was amazing! So different and so simple! To avoid sogginess I made sure my bread was all the way dried out (like crutons) and kept all the prepared ingredients separate until the moment we sat down to the table. Just dumped them all together at the last moment, tossed and served. The only change I made was to omit the cucumber and add some chopped fresh mushrooms, flaked tuna, salt and fresh cracked pepper. My favorite part was the whole leaves of basil. The flavors went beautifully and I will make this often!

I used more tomatoes and less onion than was called for. My family loved it!

Yum, this was really good! I followed the recipe exactly with a couple of minor exceptions. I cut the recipe in half, I added a squeeze of honey to my dressing to cut through the vinegary taste, I added S&P to the dressing and I omitted the thyme because I don't really like it. I did toast the bread cubes lightly and the end result was really delicious, satisfying salad!

I did make a few changes. I cut my bread into cubes and toasted it in the oven on 400 for about 10 minutes. I eliminated the thyme because I didn't have it on hand. I used red wine vinegar instead of balsamic and I finely grated in some fresh parmesan reggiano cheese. It had a good flavor, but even with toasting the bread it was still really really soggy before even putting the dressing on. It was pretty much a flop.

Made this for a family dinner and they loved it. I left the bread out as they did not want me to use it and it was still great. Next time I may add a little more balsamic vinegar to enhance the flavor.

I changed it up to make the salad a little heartier by adding a little romain, mozzerella cheese, garbanzo beans and dried salami. It was really good, but I really didn't care for the bread in it. I toasted the bread like some reccommended as my bread wasn't really stale and it just hurt my mouth. I ended up taking the bread out and really enjoyed the salad. Maybe next time, I will not toast the bread. I loved the basil in the salad. I didn't have the thyme it called for but it was still good.

very delish. the only thing that i ended up changing is the amount of tomatoes .. since we love our tomatoes i ended up tripling the amount. added more olive oil to moisten bread..

The Italian Bread Salad I made for dinner tonight was very similar to this one. I was able to get fresh tomatoes, cucumbers, and red & green peppers from my sister's garden so everything was very fresh. I added capers and kalamata olives to the salad, too. This was our dinner, so I added a few more pieces of bread to the bowl. (Probably too many, in looking back in hindsight.) Leftovers should be good tomorrow, even if the bread is a bit mushy. I'm so glad I tried this recipe!

Favorite salad. Don't love thyme so I eliminated it. WONDERFUL!

I bought some expensive bread that was already stale, so had to find a recipe for it. I was missing several ingredients: cukes, red onion and fresh herbs - it was still delicious. I added extra garlic and extra tomato and made my own Italian dressing with Good Seasonings dressing mix. I also added a can of black beans (rinsed and drained). I'd love to try this again when I have all the ingredients.