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Tomato-Cucumber Bread Salad

Photo: Ralph Anderson; Styling: Melanie Clark
Prep time 25 mins
Bake time 5 mins
Cool time 10 mins
Yield Makes 6 servings

Ingredients

  • 3 crusty artisan sourdough bread slices
  • 3 cups mixed salad greens
  • 1 cup 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 219
  • fat 13.3 g
  • satfat 2 g
  • monofat 9 g
  • polyfat 2.1 g
  • protein 4.8 g
  • carbohydrate 21.8 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 413 mg
  • calcium 41 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 bread cubes with salad greens and next 4 ingredients. Serve with Red Wine Vinaigrette.

  3. Marinated Tomato-Cucumber Bread Salad: Omit salad greens. Increase bread slices to 6, and toast as directed in Step Increase grape tomatoes to 1 pt., halved. 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. Makes 8 servings. Prep: 25 min., Bake: 5 min., Stand: 25 min., Cool: 10 min.

  4. Per serving (including about 1 Tbsp. vinaigrette): Calories 249; Fat 6g (sat 6g, mono 9g, poly 9g); Protein 8g; Carb 3g; Fiber 7g; Chol 0mg; Iron 4mg; Sodium 468mg; Calc 34mg.

  5. Note: Nutritional analysis includes about 1 1/2 Tbsp. vinaigrette.

  6. How To Chiffonade

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

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