Prep Time
25 Mins
Bake Time
5 Mins
Stand Time
25 Mins
Cool Time
10 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes).

Step 2

Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette. Let stand 10 minutes. Toss in bread cubes. Let stand 15 minutes.

Step 3

Note: Nutritional analysis includes about 1 Tbsp. vinaigrette.

Step 4

How To Chiffonade

Step 5

Step 1: Stack several basil leaves together; roll the stacked leaves lengthwise.

Step 6

Step 2: Slice the roll into thin strips.

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