Tomato Bread Salad

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3 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
35 mins
Chill:
Up to 24 hrs
Bake:
10 mins 400°F
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Tomato Bread Salad

Ingredients
4
medium roma tomatoes, cut in 1-inch chunks
1/2
of a medium red onion, cut in thin wedges (1/2 cup)
1
medium yellow sweet pepper, cut in 1-inch pieces
1/4
cup olive oil
1/4
cup red wine vinegar
1
tablespoon Dijon-style mustard
1/2
teaspoon Italian seasoning, crushed
1
8 ounce loaf ciabatta or focaccia bread, cut in 1-inch pieces
1
tablespoon olive oil
1
cup small fresh basil leaves
 
White cheddar cheese shavings (optional)

Directions

  1. In large serving bowl combine tomatoes, red onion, and yellow sweet pepper. In screw-top jar combine 1/4 cup olive oil, the red wine vinegar, mustard, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
  2. Preheat oven to 400 degrees F. In a shallow baking pan, toss bread cubes with 1 tablespoon olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on pan. Add bread cubes and basil to tomato mixture; toss to coat. Top with shaved white cheddar cheese. Makes 6 to 8 servings.

Nutrition Facts

(Tomato Bread Salad)
    Per serving:
  • 225 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 453 mg sodium,
  • 23 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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