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Heirloom Tomato Bread Salad

Heirloom Tomato Bread Salad

The recipe is simple to prepare and isn't expensive to make because the crusty bread cubes go a long way toward feeding a large family a super-fresh meal. If you're looking for a dish that screams "summertime," you have to try this. And if I can't convince you to start your own edible garden, this salad certainly will.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

Ingredients

  • 4 Cups cubed (1-inch pieces) crusty bread
  • 1/4 Cup olive oil
  • 4 heirloom tomatoes, cut into 1-inch pieces
  • 1 Cup sliced cucumbers
  • 1 ear corn, sliced off the cob
  • 1/2 red onion, sliced thinly
  • 2 Tablespoons chiffonade basil
  • 1/2 Cup Kalamata olives, pitted and sliced
  • 2 Tablespoons balsamic vinegar
  • 1 Teaspoon kosher salt

Directions

Preheat the oven to 400 degrees.

Place the bread cubes on a baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Bake until golden, about 12-15 minutes, and set aside to cool.

Then, place the tomatoes, cucumbers, corn, onion, basil, olives, and bread in a large bowl. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and salt. Pour onto the salad and toss to coat. Serve.

Nutritional Facts
Servings4
Calories Per Serving353
Total Fat18g27%
Sugar11gN/A
Saturated3g13%
Protein9g17%
Carbs43g14%
Vitamin A62µg7%
Vitamin B60.2mg11%
Vitamin C21mg35%
Vitamin E3mg15%
Vitamin K31µg38%
Calcium116mg12%
Fiber5g21%
Folate (food)73µgN/A
Folate equivalent (total)92µg23%
Folic acid12µgN/A
Iron3mg18%
Magnesium56mg14%
Monounsaturated12gN/A
Niacin (B3)5mg23%
Phosphorus152mg22%
Polyunsaturated3gN/A
Potassium538mg15%
Riboflavin (B2)0.2mg11.6%
Sodium665mg28%
Thiamin (B1)0.3mg22.7%
Zinc1mg8%