I've been making this lots with my garden produce! Depending on supply I have I mix it up some with zucchini, cucumber, tomatoes, peppers. Delish!!!
"This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad." —Nicolette Manescalchi, Minneapolis, Minn.
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- Calories: 172
- Fat: 6.4g
- Saturated fat: 0.9g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 0.9g
- Protein: 4.8g
- Carbohydrate: 24.8g
- Fiber: 2.5g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 433mg
- Calcium: 42mg
- 3 ounces sourdough bread, cut into 1-inch cubes (2 [1 1/2-ounce] slices)
- 1/4 cup white wine vinegar
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 1/3 cup thinly sliced red onion
- 2 tablespoons coarsely chopped pitted kalamata olives (about 8)
- 2 tablespoons thinly sliced fresh basil
- 1 tomato, cut into 1-inch pieces
- 1/2 English cucumber, halved and thinly sliced (about 1 cup)
- 1. Preheat oven to 350°.
- 2. Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.
- 3. Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add bread cubes, onion, and remaining ingredients, tossing gently to coat. Serve immediately.
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