Tomato-Mozzarella Bread Salad

Ingredients

• 6 ounces day-old Tuscan bread (or equivalent)
• 1 pound ripe field tomatoes
• 3 ounces red onion (about 1/2 cup)
• 5 ounces unsalted, fresh mozzarella
• 16 oil-cured olives
• 15 large basil leaves
• 2 tablespoons olive oil
• 3 tablespoons white-wine vinegar
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    647 calories; 34 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 27 grams protein; 55 milligrams cholesterol; 1194 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Soak the bread quickly in a bowl of cold water, just enough to moisten it. Squeeze it to remove excess moisture.
2. Wash, trim and chop tomatoes into chunks. Place in a large serving bowl.
3. Cut the red onion into matchstick lengths; add to bowl.
4. Cut mozzarella into small cubes and add to bowl.
5. Pit olives and add to bowl.
6. Wash, dry and cut basil into strips and add to bowl.
7. Break bread into bite-size pieces and add to bowl.
8. Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.

25 minutes