Tomato Bread Salad
-
4 cups fresh tomatoes (about 5 medium), diced into ½-inch pieces
-
3/4 cup red onion, slivered
-
1/2 cup water
-
1/3 cup extra virgin olive oil
-
1/3 cup white wine vinegar
-
1 teaspoon pepper
-
1 teaspoon salt
-
1 teaspoon sugar
-
1/2 cup fresh basil, shredded
-
6 cups day-old dense, crusty bread torn into 1-inch cubes (about 1/2 pound)
-
Combine all ingredients except bread in a large bowl. Let stand 10 minutes for flavors to blend.
-
Add bread; toss well. If bread seems dry sprinkle with one or two tablespoons more water.
Yields 10 servings.
| Nutrition Facts Servings per recipe: 10.5............. |
| Amount Per Serving |
| Calories 149.......................... Calories from fat 72 |
| ............................................................
%
Daily Value Total Fat 8g...... ...................... 81 13% .........Saturated fat 1g 6% Cholesterol 0mg.....3 0% Sodium 252mg........ 11% Carbohydrate 17g............ 6% ............Dietary Fiber 2g........ 13 7% Protein 3g..........Vi 6% Vitamin A: 11%..... Vitamin C: 25% Folacin: 9% Calcium: 3%......... Iron: 6% Potassium: 6% |
Source: Modified from original source: California Tomato Commission at http://www.eatcatomatoes.org/Consumer
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu