Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Tomato Bread Salad
When you're looking for an easy dish that really impresses and just screams summer, try this Tomato Bread Salad!
No ratings yet
Save Recipe
Saved Recipe!
Print Recipe
Servings:
6
Author:
Catherine McCord
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Ingredients
1x
2x
3x
▢
4
cups
crusty bread (French bread or artisan rustic bread), cut into 1-inch pieces
▢
1/4
cup
olive oil, divided
▢
4
heirloom tomatoes, cut into 1-inch pieces
▢
1
cup
cucumbers, sliced
▢
1
ear
corn (uncooked), sliced off the cob
▢
1/2
red onion, thinly sliced
▢
2
tablespoons
fresh basil, chiffonade
▢
1/2
cup
kalamata olives, sliced
▢
2
tablespoons
balsamic vinegar
▢
1
teaspoon
kosher salt
Instructions
Preheat oven to 400 degrees.
Place the bread cubes on a sheet tray, drizzle with 2 tbsp of oil and toss to coat.
Bake for 12-15 minutes or until golden and set aside to cool.
Place the tomatoes, cucumber, corn, onion, basil, olives and bread in a large bowl.
In a small bowl, whisk the remaining 2 tbsp of olive oil, balsamic, salt, pour onto the salad and toss to coat.
Serve.
Video
Nutrition
Calories:
210
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
12
g
|
Sodium:
650
mg
|
Fiber:
3
g
|
Sugar:
5
g
Did you make this recipe?
Mention
@Weelicious
or tag
#weelicious
!