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Tomato-Basil Bread Salad

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1 1/2 cups)
Not interested in cooking tonight? We hear you. Try a toss of fresh veggies and quickly toasted or day-old bread.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 3 cups toasted whole-grain bread cubes
  • 2 cups chopped English cucumber
  • 2 cups chopped seeded tomato
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh chives

Nutrition Information

  • calories 182
  • fat 8.6 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 185 mg
  • calcium 0.0 mg

How to Make It

  1. Combine olive oil, vinegar, Dijon mustard, and pepper, stirring with a whisk. Add bread cubes, cucumber, tomato, basil, and chives.