Veggies Bread Salad

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Sep. 05, 2011

Ingredients

Crusty bread 4 Cup (64 tbs) , sliced
Olive oil 1/4 Cup (4 tbs)
Heirloom tomatoes 4 Large , sliced
Cucumbers 1 Cup (16 tbs) , sliced
Corn 1 Medium , sliced off the cob
Red onion 1/2 Large , thinly sliced
Fresh basil 2 Tablespoon
Kalamata olives 1/2 Cup (8 tbs) , sliced
Balsamic vinegar 2 Tablespoon
Kosher salt 1 Teaspoon

Directions

GETTING READY

1. Preheat oven to 400*F.

MAKING

2. On a sheet tray, place the bread cubes and drizzle olive oil over it. Toss well to coat.

3. Pop it into the oven and bake for 15 minutes.

4. In a large bowl, combine tomatoes, cucumber, corn, onion, basil, olives and bread.

5. In a small mixing bowl, whisk olive oil, balsamic and salad. Pour it over the salad and toss to coat.

SERVING

6. Serve as an appetizer.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 482Calories from Fat 200

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 659 mg27.46%

Total Carbohydrates 64 g21.3%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet