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Tomato and bread salad

SERVINGS
Serves 12 Servings
RATE THIS RECIPE
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SERVINGS
Serves 12 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 bag uette or boule, cut into 1-inch (2.5 cm) cubes
  • 3 tablespoon olive oil
  • 2 tablespoon large ripe tomatoes, cut into wedges
  • 1 tablespoon english cucumber, cut into 1-inch (2.5 cm) cubes
  • 1 tablespoon yellow bell pepper, cut into 1-inch (2.5 cm) cubes
  • 1/2 tablespoon red onion, cut in half lengthwise and thinly sliced
  • 20 tablespoon large basil leaves, coarsely chopped
  • Vinaigrette
  • 1 bag uette or boule, cut into 1-inch (2.5 cm) cubes
  • 3 tablespoon olive oil
  • 2 tablespoon large ripe tomatoes, cut into wedges
  • 1 tablespoon english cucumber, cut into 1-inch (2.5 cm) cubes
  • 1 tablespoon yellow bell pepper, cut into 1-inch (2.5 cm) cubes
  • 1/2 tablespoon red onion, cut in half lengthwise and thinly sliced
  • 20 tablespoon large basil leaves, coarsely chopped
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1/4 cup sherry vinegar (or red wine vinegar)
  • 1/2 cup olive oil salt and pepper, to taste
  • Preparation

    Baking Directions:

    Preheat oven to 350°F (180°C). Toss bread cubes in olive oil. Place on a baking sheet. Toast bread, stirring occasionally, until golden brown (about 10 minutes). Let cool. Whisk vinaigrette ingredients together in a bowl until emulsified. Season to taste.In a large bowl, combine bread cubes, tomatoes, cucumber, yellow pepper, red onion and basil. Add vinaigrette and toss well. Season with lots of salt and pepper. Let sit for at least 30 minutes before serving so the bread can soak up all the juices.

    Serving Directions:

    Serve in Chinese takeout boxes with bright-colored chopsticks.