Description
A refreshing bread salad with ripe tomatoes, cucumber, onion, basil, and crusty bread, all tossed in a light vinaigrette.
Ingredients
Scale
- 4 cups crusty bread, torn into bite-sized pieces
- 2 cups ripe tomatoes, chopped
- 1 cup cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Spread the bread pieces on a baking sheet and let them dry out for at least 30 minutes, or toast lightly in the oven.
- In a large bowl, combine the tomatoes, cucumber, red onion, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, and minced garlic. Season with salt and pepper.
- Add the dried or toasted bread to the bowl with the vegetables.
- Pour the vinaigrette over the bread and vegetables.
- Gently toss to combine, ensuring all ingredients are coated.
- Let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld and the bread to soften slightly.
Notes
- Using day-old bread works best for this salad.
- Adjust the amount of vinegar and oil to your preference.
- Add other vegetables like bell peppers or olives for variety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg