Italian Bread And Tomato Salad
- Total Time
- 10 minutes
- Rating
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Ingredients
- ½pound coarse white bread like ciabatta
- 1½pounds ripe local tomatoes
- 1small Kirby cucumber
- 8ounces red onion
- 3tablespoons extra-virgin olive oil
- 2tablespoons red-wine vinegar
- ¼teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
407 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 11 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut bread into ½-inch thick slices, then break up or cut up into ½-inch cubes. Place into large serving bowl.
- Step 2
Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in ½-inch cubes and stir into bread.
- Step 3
Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
- Step 4
Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.
- You can make this dish a half-hour before dinner and let it sit at room temperature.
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