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Marinated Tomato-Cucumber Bread Salad

Prep time 25 mins
Bake time 5 mins
Stand time 25 mins
Cool time 10 mins
Yield Makes 8 servings

Ingredients

  • 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
  • Red Wine Vinaigrette

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis includes about 1 Tbsp. vinaigrette.

  4. How To Chiffonade

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

  6. Step 2: Slice the roll into thin strips.