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Recipe Summary

prep:
25 mins
bake:
5 mins
stand:
25 mins
cool:
10 mins
total:
1 hr 5 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • Note: Nutritional analysis includes about 1 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.

Nutrition Facts

249 calories; fat 10.6g; saturated fat 1.6g; mono fat 6.9g; poly fat 1.9g; protein 6.8g; carbohydrates 33.3g; fiber 2.7g; cholesterol 0mg; iron 2.4mg; sodium 468mg; calcium 34mg.
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