Tomato-Basil Bread Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 8.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 185mg
  • Calcium: 0.0mg

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

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