Tomato-Bread Salad

Tomato-Bread Salad
Servings: 6 Prep 15 mins

Ingredients

  • 6 cups torn pices of country-style round Italian bread
  • 2 1/2 pounds ripe beefsteak tomatoes, halved, seeded and cut into 1/2-inch pieces
  • 1 4 3/4 ounce can caponata (eggplant salad)
  • 2 tablespoons red-wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup good-quality olive oil
  • 1 tablespoon chopped fresh herbs, such as oregano, basil, rosemary or thyme
  • Lettuce leaves

Make It

1. Combine bread, tomatoes and caponata salad in large bowl.

2. Whisk together vinegar, salt and pepper in small bowl. Slowly whisk in oil. Pour over bread mixture; toss to coat. Toss in herbs. Serve on a bed of lettuce leaves. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 328, Fat, total (g): 16, chol. (mg): , carb. (g): 40, pro. (g): 7, sodium (mg): 980, Percent Daily Values are based on a 2,000 calorie diet.