Recipe
Salad
Italian Bread Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. stale Italian-style whole wheat bread, crust removed | ||
| ¼ c. water | ||
| 2 c. diced fresh tomatoes | ||
| 2 c. diced red onion | ||
| 1 c. mozzarella cheese cubes | ||
| 1 c. peeled and seeded cucumber cubes | ||
| ¼ c. chopped fresh basil | ||
| 1 tsp. chopped fresh oregano | ||
| 3 tbsp. Hy-Vee Hy-Vee Select red wine vinegar | ||
| 5 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| salt and freshly cracked pepper, to taste |
Directions
- Tear bread into 1-inch pieces to equal 3 cups.
- Put bread pieces into a large salad bowl. Moisten with water.
- Add tomato, onion, cheese, cucumber, basil and oregano.
- Whisk together vinegar and oil. Pour over salad.
- Add salt and pepper to taste.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 180mg
- Total Carbohydrates: 15g
- Protein: 7g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 15%