Tomato-Basil Bread Salad

 Recipe
Photo: Randy Mayor; Food Styling: Kellie Gerber Kelley; Prop Styling: Lindsay Lower
Not interested in cooking tonight? We hear you. Try a toss of fresh veggies and quickly toasted or day-old bread.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

Note:

Mary Drennen,

September 2014
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