Description
A refreshing no-cook salad bursting with vibrant flavors from summer produce and toasted bread.
Ingredients
- Crusty bread
- Vine-ripened tomatoes
- Red onion
- Cucumber
- Fresh basil
- Olive oil
- Red wine vinegar
- Salt
- Pepper
Instructions
- Preheat your oven to 350°F (180°C). Cube the crusty bread and toast it lightly in the oven until golden brown.
- Chop the vine-ripened tomatoes, red onion, and cucumber into bite-sized pieces.
- Combine the toasted bread, chopped tomatoes, onion, cucumber, and fresh basil in a large bowl.
- Whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Notes
Use day-old bread for best results and store leftovers in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg