Italian Bread And Tomato Salad

Ingredients

• ½ pound coarse white bread like ciabatta
• 1 ½ pounds ripe local tomatoes
• 1 small Kirby cucumber
• 8 ounces red onion
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• ¼ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    406 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 9 grams protein; 673 milligrams sodium

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

Preparation

1. Cut bread into 1/2-inch thick slices, then break up or cut up into 1/2-inch cubes. Place into large serving bowl.
2. Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in 1/2-inch cubes and stir into bread.
3. Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
4. Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.

• You can make this dish a half-hour before dinner and let it sit at room temperature.

10 minutes