Bread Salad with Tomatoes
Ingredients
- 1/2 lb. slightly dried out Italian bread, cut into 1-inch thick slices ⓘ
- Water ⓘ
- 2 tbsp. extra-virgin olive oil ⓘ
- 2 tbsp. vegetable oil ⓘ
- 1 tbsp. balsamic vinegar ⓘ
- 1 to 2 tbsp. white wine vinegar ⓘ
- Salt ⓘ
- Dried red pepper flakes
- 4 oz. red onion, finely chopped ⓘ
- 4 md. vine-ripened tomatoes, washed and cut into chunks (seeds and all) ⓘ
- Freshly ground black pepper ⓘ
- 1/2 cup torn fresh stemmed basil leaves ⓘ
Instructions
- Set bread slices in the bottom of a bowl and cover them with cool water; let stand while you make the dressing.
- In another mixing bowl combine the olive and vegetable oil, balsamic vinegar and 1 tbsp.
- of the white wine vinegar; mix and season with salt and dried red pepper flakes.
- If you don't think the bread salad will be tangy enough, then drizzle in more vinegar.
- After 15 minutes of soaking the bread, squeeze it dry; remove as much of the crust as possible and cut into large chunks.
- Toss into the dressing with the red onion and tomatoes, adjust the seasoning, combine with the basil and let stand for 30 minutes at room temperature before serving.
Nutrition & Diet Analysis (per serving)
515
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).