Any sturdy peasant-type bread will work in this dish, but we liked rosemary the best. Your bread should be slightly stale; if not, arrange bread cubes on a baking sheet and bake for 10 minutes at 350°.

Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl; cover and marinate in refrigerator 8 hours. Stir in vinegar.

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  • Add bread and remaining ingredients just before serving; toss gently.

Nutrition Facts

272 calories; calories from fat 25%; fat 7.6g; saturated fat 3.4g; mono fat 2.4g; poly fat 1g; protein 13.8g; carbohydrates 38.3g; fiber 3.5g; cholesterol 22mg; iron 2.5mg; sodium 940mg; calcium 168mg.
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