Yield
4 servings (serving size: 2 cups)

This classic bread salad, full of juicy tomatoes, is summer on a plate. It's best when the toasted bread is still crisp, so serve immediately after tossing. To core tomatoes easily, cut each one into quarters, then slice the core out of each quarter.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Trim crusts from bread slices; discard crusts. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet; coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted.

Step 3

Combine basil and next 4 ingredients (basil through beans) in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over tomato mixture; toss to coat. Add bread; toss well. Serve immediately.

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