Ingredients for Lupe's Italian Bread And Tomato Salad
- French Bread
- 2 cups chopped tomatoes
- Cucumber
- Red Onion
- Fresh Basil Leaf
- Black Olives
- 2 cloves minced garlic
- Red Wine Vinegar
- Virgin Olive Oil
- salt to taste
- Fresh Ground Pepper
- Mixed Salad Greens
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How to Make Lupe's Italian Bread And Tomato Salad
- Preheat oven to 300°F (150°C).
- Cut 1 loaf (about 1 pound) of crusty Italian bread into 1-inch cubes.
- Spread bread cubes in a single layer on a baking sheet.
- Toast for 15-20 minutes, stirring halfway through, until golden brown.
- Remove from oven and let cool completely.
- While bread is toasting, prepare the salad.
- Combine 2 cups chopped tomatoes, 1 cup chopped cucumbers, 1/2 cup thinly sliced red onion, 1/2 cup chopped fresh basil, 1/4 cup pitted Kalamata olives (halved), and 2 cloves minced garlic in a large bowl.
- Drizzle 2 tablespoons red wine vinegar over the mixture.
- Add 1/4 cup extra virgin olive oil and gently toss to combine.
- Season generously with salt and freshly ground black pepper.
- Add the cooled bread cubes to the salad and toss gently.
- Let the salad stand at room temperature for at least 30 minutes to allow the bread to soften and flavors to meld.
- Serve immediately on a bed of mixed greens (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
20g
Fat
14g
Carbs
25g
