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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This twist on the typical tossed salad combines garden-fresh veggies with bread cubes and herbs...and is terrific when tomatoes are at their peak. I first tasted this salad when I worked for a caterer. I experimented with different combinations until I came up with this version, says Kathleen Hufstedler of Kerrville, Texas. Ingredients:
1 cup cubed fresh tomato |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 tablespoon chopped green onion |
2 teaspoons olive oil |
2 teaspoons balsamic vinegar |
1/8 teaspoon salt |
1-1/4 cups cubed french or sourdough bread |
2 tablespoons minced fresh parsley |
Directions:
1. In a bowl, combine the tomato, basil, green onion, oil, vinegar and salt. Cover and let stand for 30 minutes. Place bread cubes in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 8-10 minutes or until lightly browned, stirring occasionally. Stir in tomato mixture. Add parsley. Serve immediately. Yield: 2 servings.
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