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