Description
A refreshing and traditional Italian salad made with day-old bread, ripe tomatoes, and fresh vegetables, perfect for summer.
Ingredients
Scale
- 4 cups day-old crusty bread, cut into 1-inch cubes
- 2 cups ripe tomatoes, chopped
- 1 cucumber, peeled and sliced
- 1 bell pepper (any color), chopped
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Spread the bread cubes on a baking sheet and toast in the oven for about 10-12 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly.
- In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and torn basil leaves.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Add the toasted bread cubes to the vegetable mixture. Pour the dressing over the salad and toss gently to combine, ensuring the bread is well-coated.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld and the bread to absorb some of the dressing.
- Serve at room temperature or slightly chilled.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Experiment with different vegetables like radishes or zucchini for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg