Summer Bread Salad

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Photo: Randy Mayor; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/2 cups)
Christine Burns Rudalevige
August 2014
RECIPE BY Cooking Light

Ingredients

  • 2 tablespoons lemon juice
  • 4 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups toasted whole-grain bread cubes
  • 2 cups halved cherry tomatoes
  • 1 cup chopped seeded cucumber
  • 1 cup chopped green bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped basil

Nutritional Information

  • Calories 163
  • Fat 6.3g
  • Satfat 1g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.0g
  • Carbohydrate 0.0g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 276mg
  • Calcium 0.0mg

How to Make It

Combine lemon juice, olive oil, salt, and black pepper. Stir in bread cubes, tomatoes, cucumber, green bell pepper, green onions, and basil.

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