Marinated Tomato-Cucumber Bread Salad

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Bake: 5 Minutes
Stand: 25 Minutes
Cool: 10 Minutes

Nutritional Information

Calories 249
Fat 10.6 g
Satfat 1.6 g
Monofat 6.9 g
Polyfat 1.9 g
Protein 6.8 g
Carbohydrate 33.3 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 468 mg
Calcium 34 mg


6 crusty artisan sourdough bread slices
4 medium-size ripe tomatoes, chopped
1 pt. halved grape tomatoes
1 medium cucumber, peeled, seeded, and chopped
1/2 cup loosely packed fresh basil leaves, thinly sliced (see how-to below)
1/2 cup thinly sliced red onions


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).

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.

Note: Nutritional analysis includes about 1 Tbsp. vinaigrette.

How To Chiffonade

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

Step 2: Slice the roll into thin strips.

Kamala Gamble, Oklahoma City, Oklahoma,

Southern Living

July 2009
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