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Tomato Bread Salad

When you're looking for an easy dish that really impresses and just screams summer, try this Tomato Bread Salad!
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Servings: 6
Author: Catherine McCord
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients  

  • 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: 210kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Sodium: 650mg | Fiber: 3g | Sugar: 5g
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