Tomato Bread Salad
Servings and Ingredients
|1||(1 lb) loaf Hy-Vee Italian bread, cut into 1-inch cubes (about 8 c.)|
|2 c.||seeded and chopped Roma tomatoes (about 5 tomatoes)|
|1 c.||seeded and chopped red bell pepper|
|2 c.||chopped English cucumber|
|½ c.||chopped red onion|
|¾ c.||balsamic vinaigrette|
|½ c.||chopped basil leaves|
|Hy-Vee salt and Hy-Vee pepper, to taste|
- Preheat oven to 300 degrees. Spread the bread cubes out on a baking sheet. Bake the cubes for 10 to 20 minutes until dried out but not toasted. Set aside.
- Combine tomatoes, bell peppers, cucumbers and red onions in a large bowl. Toss with balsamic vinaigrette.
- Stir in bread cubes and basil leaves. Toss well. Season with salt and pepper to taste. Serve immediately or allow to sit at room temperature for up to 30 minutes before serving.
160 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 370mg
- Total Carbohydrates: 24g
- Protein: 4g
Vitamin A 20%
Vitamin C 40%