Description
A vibrant and refreshing bread salad that celebrates summer flavors with crunchy vegetables and a tangy vinaigrette.
Ingredients
Scale
- 4 cups stale bread, torn into bite-sized chunks
- 2 cups vibrant tomatoes, chopped
- 1 cucumber, chopped
- 1 red onion, thinly sliced
- 1 bell pepper, chopped
- 1/2 cup fresh basil, torn
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Tear the stale bread into bite-sized chunks and let it sit out to dry.
- Chop the tomatoes, cucumbers, red onion, and bell pepper in a large mixing bowl.
- Combine the bread chunks with the chopped vegetables.
- Whisk together the olive oil, red wine vinegar, salt, and pepper in a separate bowl.
- Dress the salad with the vinaigrette and gently toss to combine.
- Let the salad marinate for at least 30 minutes.
- Garnish with fresh basil before serving.
Notes
Best enjoyed fresh, but can be stored in the fridge for up to two days. Avoid freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg