Tuscan Bread Salad
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1
By Justin Ecke
Tuscan Bread Salad
This brilliant and classic Italian dish, minus the olive oil, should be made in the summer
when tomatoes are at their peak! Serves 4 (one serving= )
Updated at: Sun, 28 Jan 2024 15:17:02 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
9
Low
Nutrition per serving
Calories122.6 kcal (6%)
Total Fat4.3 g (6%)
Carbs19.3 g (7%)
Sugars5.5 g (6%)
Protein3.9 g (8%)
Sodium313.5 mg (16%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsFrench bread
day old, or sourdough, cubed
2Beefsteak tomatoes
medium, diced
1English cucumber
halved and thinly sliced
¼ cupfresh chives
coarsely chopped
1bell pepper
any color, cubed
¼ cupfresh basil leaves
coarsely chopped
1 tablespoonfresh oregano
finely chopped
½ cupItalian flat leaf parsley leaves
coarsely chopped fresh
1garlic cloves
finely chopped or pressed
1 tablespoonsred wine vinegar
½ teaspoonkosher salt
¼ teaspoonblack pepper
1 tablespoonsolive oil
Instructions
Step 1
Place bread, tomatoes, cucumber, chives, bell pepper, basil, oregano and parsley in a large non-reactive mixing bowl.
Step 2
Place garlic, vinegar, salt, pepper and oil in a bowl and mix well. Drizzle over vegetables. Cover and refrigerate at least 4 hours.
Notes
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