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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad. —Nicolette Manescalchi, Minneapolis, Minn. Ingredients:
3 ounces sourdough bread, cut into 1-inch cubes (2 slices) |
1/4 cup white wine vinegar |
2 teaspoons extra-virgin olive oil |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
1 garlic clove, minced |
1/3 cup thinly sliced red onion |
2 tablespoons coarsely chopped pitted kalamata olives (about 8) |
2 tablespoons thinly sliced fresh basil |
1 tomato, cut into 1-inch pieces |
1/2 english cucumber, halved and thinly sliced (about 1 cup) |
Directions:
1. Preheat oven to 350°.
2. Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.
3. Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add bread cubes, onion, and remaining ingredients, tossing gently to coat. Serve immediately.
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