Italian Bread And Tomato Salad
Published July 29, 1997
- Total Time
- 10 minutes
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Ingredients
½ pound coarse white bread like ciabatta
1 ½ pounds ripe local tomatoes
1 small Kirby cucumber
8 ounces red onion
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
¼ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
57 grams carbs; 407 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 6 grams fiber; 679 milligrams sodium; 11 grams protein; 14 grams sugar
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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