Description
A vibrant and refreshing salad combining crusty bread, ripe tomatoes, and crisp vegetables, tossed in a zesty dressing, perfect for warm summer days.
Ingredients
Scale
- 4 cups (600 g) crusty bread, stale
- 2 cups (300 g) ripe tomatoes, diced
- 1 cup (150 g) cucumbers, chopped
- 1 cup (150 g) bell peppers, chopped
- ½ cup (75 g) red onion, thinly sliced
- ½ cup (120 ml) extra virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar
- Salt and pepper to taste
- Fresh basil and oregano, to taste
Instructions
- Prepare the vegetables: Chop the tomatoes, cucumbers, bell peppers, and red onion into bite-sized pieces.
- Cube the bread: Cut the bread into 1-inch cubes. If fresh, toast it lightly at 180°C (350°F) for about 10 minutes.
- Make the dressing: Whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Combine ingredients: In a large bowl, mix the vegetables, bread, and herbs, then pour the dressing over and toss gently.
- Let it rest: Allow the salad to sit for at least 30 minutes before serving to meld flavors.
Notes
Use stale bread to ensure the salad doesn’t become soggy. You can prep the vegetables and dressing a day ahead, and combine them just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg