Total Time
45mins
Prep 15 mins
Cook 30 mins

I also have made this with Flax Seed Bread I had in the fridge, which I seem to always have leftover . . . it's probably good with any hearty bread. The key is toasting the bread in a 400 degree oven for a few minutes so it remains solid after mixing. You can also add kalamata olives, grilled chicken or shrimp to make a meal, but I could eat the whole salad without anything else.

Ingredients Nutrition

Directions

  1. Cut bread into 1" slices.
  2. Place on cookie sheet and toast for 5 minutes or until lightly toasted.
  3. Place in a large bowl tomatoes, red onion, basil, olive oil, vinegar, salt and pepper. Toss well.
  4. Cut toasted bread into 1" cubes, add to bowl, and stir into salad.
  5. Let sit for 1/2 hour before serving or refrigerate up to 8 hours.
  6. If refrigerated, bring to room temperature for an hour before serving.
  7. Bread should be coated with the oil and vinegar but firm enough to retain its shape.
  8. Serve with grated Romano cheese on top.

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