Summer Bread Salad

Name: Summer Bread Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3 cups multigrain bread (cut into 1 in. cubes); 1 1/2 cups coarsely chopped tomatoes (2 to 3 medium); 1/2 of a medium red onion (cut into thin wedges & separated); 1/4 cup snipped fresh basil; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 2 garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 4 cups torn romaine lettuce hearts; shards fresh parmesan cheese (optional)

Submitted by Celeste

"Speed up prep time by substituting 1/4 to 1/3 cup of organic bottled Italian dressing or balsamic vinaigrette for the from-scratch directions below."

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Ready In:: 35mins
Ingredients:: 11
Serves:

ingredients

3 cups multigrain bread (cut into 1 in. cubes)
1 ¹⁄₂ cups coarsely chopped tomatoes (2 to 3 medium)
¹⁄₂ of a medium red onion (cut into thin wedges & separated)
¹⁄₄ cup snipped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper
4 cups torn romaine lettuce hearts
shards fresh parmesan cheese (optional)

directions

Preheat oven to 300*. Dry bread cubes by spreading in a shallow baking pan. Bake cubes, uncovered, for 8 to 10 minutes, stirring once or twice, until dry but not toasted.
In a large bowl toss together dried bread cubes, tomatoes, onion and basil; set aside.
For the dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on a serving dish or six salad plates. Spoon bread mixture over romaine. If desired, garnish with shards of Parmesan cheese.