Description
A refreshing and vibrant salad made with day-old bread, fresh vegetables, and a tangy dressing, 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 diced
- 1 bell pepper (any color), diced
- 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 Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Spread the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat and bake for about 10-15 minutes, or until golden and crispy. Remove from the oven and let cool.
- In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and basil.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Add the cooled bread cubes to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
- Let the salad sit for about 15-30 minutes to allow the bread to soak up the flavors before serving.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Experiment with different herbs like parsley or mint for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg