Description
A bright and colorful salad bursting with fresh tomatoes, cucumbers, and toasted bread, perfect for summer.
Ingredients
Scale
- 300 g stale bread (10 oz)
- 500 g cherry tomatoes (1 lb)
- 1 large cucumber
- 1 small red onion
- A handful of fresh basil
- 60 ml olive oil (¼ cup)
- 30 ml red wine vinegar (2 tbsp)
- Salt & pepper to taste
Instructions
- Prepare the bread by cutting it into bite-sized cubes and toasting in a 180°C (350°F) oven for 10-15 minutes.
- Chop the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Add to a mixing bowl.
- Make the dressing by whisking together olive oil, red wine vinegar, and seasoning.
- Combine the toasted bread with the chopped vegetables in the bowl, then pour over the dressing and add fresh basil.
- Toss gently and let the salad sit for at least 30 minutes to marinate.
Notes
For a crunchier texture, serve toasted bread separately. Substitute with gluten-free bread for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg