Tomato-Cucumber Bread Salad

Tomato-Cucumber Bread Salad Recipe
Photo: Ralph Anderson; Styling: Melanie Clark

Recipe from

Recipe Time

Prep: 25 Minutes
Bake: 5 Minutes
Cool: 10 Minutes

Nutritional 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

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

Preparation

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.

Marinated Tomato-Cucumber Bread Salad: Omit salad greens. Increase bread slices to 6, and toast as directed in Step 1. 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.

Per serving (including about 1 Tbsp. vinaigrette): Calories 249; Fat 10.6g (sat 1.6g, mono 6.9g, poly 1.9g); Protein 6.8g; Carb 33.3g; Fiber 2.7g; Chol 0mg; Iron 2.4mg; Sodium 468mg; Calc 34mg.

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

How To Chiffonade

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

Step 2: Slice the roll into thin strips.

Note:

Kamala Gamble, Oklahoma City, Oklahoma,

July 2009
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