Summertime Bread Salad
Heather was traveling recently and enjoyed a delicious bread salad during one of her meals out. She came home craving a good bread salad, but couldn’t find one anywhere, so she decided to create her own. This is even better when you have fresh, vine-ripened tomatoes from your garden or the farmer’s market.
Serves: 4
Prep Time: 20 min
Cook Time: 15 min
Ingredients
1 Loaf
Fat-free French or Italian style bread
1
Cucumber
1
Bell pepper
3
Tomatoes
1/2 Cup
Chopped fresh basil
1/2 Cup
Quartered Kalamata olives
1 Cup
Fat free Balsamic vinaigrette
3 Cloves
Garlic, crushed
2 Tablespoons
Hot water
2 Tablespoons
Vegetable broth
2 Teaspoons
Balsamic vinegar
Directions
1
Preheat oven to 300 degrees.
2
Cut bread into 1 inch by 1 inch pieces. Place on a baking sheet and bake for 15 minutes. Remove and let cool.
3
Cut cucumber, bell pepper and tomatoes into bite-sized pieces. Place in a large bowl and mix with the basil and olives.
4
Whisk the remaining ingredients together in a separate bowl. Set aside.
5
15 minutes before serving, add bread to the vegetable mixture and toss to mix. Add the dressing and toss again. Let rest before serving to allow dressing to soak into the bread somewhat.
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