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  • Yield: 4 pieces 1x


This is our favorite picnic food. It does require some advanced preparation but it is delicious.

This is a type of bread salad stuffed in bread


  • 1 ea batarde (or very crusty baguette, preferably slightly stale and hard)
  • 3 small Roma tomatoes (peeled, seeded and chopped)
  • 1/2 small red onion (minced)
  • 1/2 lb mixed brine-cured olives (pitted and chopped) (or 1 1/4 cups muffaletta mix)
  • 2 cloves garlic (minced)
  • 1/2 medium red bell pepper (chopped)
  • 2 tbs capers (drained)
  • 2-3 tbs olive oil
  • to taste salt & pepper (Depends on how salty the olives are)


The bread

  1. Cut the baguette lengthwise or cut a wedge out of the top of the bartarde.
  2. Scoop out the moist center of the bread and break it into chunks.
  3. Place the chunks of bread into a medium mixing bowl.

The salad

  1. Drizzle olive oil over the bread in the bowl.
  2. Add the tomatoes, onion, olives, garlic, red pepper and capers to the bread chunks.
  3. Mix well until bread is thoroughly saturated with oil.


  1. Fill the bread shell with the mixture to overflowing.
  2. Cover with the remaining piece from the bread, squeezing the parts together.
  3. Wrap tightly with plastic wrap and refrigerate for at least half a day.


Source: The Feast of the Olive

  • Category: Main Dish


  • Serving Size: 1 piece
  • Calories: 168
  • Fat: 14.76 g
  • Carbohydrates: 9.69 g
  • Protein: 1.74 g
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