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Tomato Bread Salad

Makes: 6 to 8 servings
Prep 35 mins Chill Up to24 hrs Bake 400°F 10 mins Stand 1 hr
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 225,
  • Fat, total (g) 13,
  • sat. fat (g) 3,
  • carb. (g) 23,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 5,
  • vit. A (IU) 875,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • sodium (mg) 453,
  • Potassium (mg) 239,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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