Italian Bread-and-Tomato Salad

Fresh tomatoes and basil

Crisp cubes of Italian bread mingle with fresh tomatoes in this interpretation of a popular Mediterranean salad. Use only the most flavorful of summer tomatoes for best results. Adapted from The Vegetarian Family Cookbook.

Serves: 4 to 6

  • 3 to 4 cups Italian bread, preferably whole grain,
    cut into 1-inch cubes
  • 2 pounds flavorful ripe tomatoes, diced
  • 1/4 cup chopped fresh basil, or more to taste
  • 1/3 cup chopped green olives
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • Salt and freshly ground pepper to taste

Preheat the oven or toaster oven to 300 degrees.

Arrange the bread cubes on a baking sheet and bake until dry and lightly golden, about 15 minutes. Remove from the oven and allow to cool.

Just before serving, combine in a large bowl with the remaining ingredients and toss together. Serve at once.

Variation: Make the salad more substantial by adding one 16-ounce can of drained and rinsed chickpeas.

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