Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad." —Nicolette Manescalchi, Minneapolis, Minn.

Nicolette Manescalchi, Minneapolis, Minnesota
Recipe by Cooking Light August 2009

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Yield:
3 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.

  • Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add bread cubes, onion, and remaining ingredients, tossing gently to coat. Serve immediately.

Nutrition Facts

172 calories; fat 6.4g; saturated fat 0.9g; mono fat 4.3g; poly fat 0.9g; protein 4.8g; carbohydrates 24.8g; fiber 2.5g; iron 1.5mg; sodium 433mg; calcium 42mg.
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