Tomato-Cucumber Bread Salad

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

Preparation

1. 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. 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 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.
4. 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.
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.