Marinated Tomato-Cucumber Bread Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
6 crusty artisan sourdough bread slices |
4 medium-size ripe tomatoes, chopped |
1 pt. halved grape tomatoes |
1 medium cucumber, peeled, seeded, and chopped |
1/2 cup loosely packed fresh basil leaves, thinly sliced (see how-to below) |
1/2 cup thinly sliced red onions |
red wine vinaigrette |
Directions:
1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes).
2. Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette. Let stand 10 minutes. Toss in bread cubes. Let stand 15 minutes.
3. Note: Nutritional analysis includes about 1 Tbsp. vinaigrette.
4. How To Chiffonade
5. Step 1: Stack several basil leaves together; roll the stacked leaves lengthwise.
6. Step 2: Slice the roll into thin strips.
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