A rich, delicious vehicle for showcasing summer’s wonderful tomatoes, this salad is an enticing partner for light pasta dishes or pasta salads. See the menu accompanying Farfalle with Mushrooms (page 76).
Recipe information
Yield
4 servings
Ingredients
2 cups diced day-old Italian bread
1 1/2 to 2 pounds flavorful tomatoes, diced
4 ounces fresh mozzarella cheese, finely diced
4 to 6 fresh basil leaves, thinly sliced
2 tablespoons extra-virgin olive oil
Salt to taste
Preparation
Step 1
Preheat the oven or toaster oven to 300°F.
Step 2
Arrange the diced bread in a single layer on a baking sheet and bake until dry and crisp, stirring occasionally, 15 or 20 minutes.
Step 3
Combine the remaining ingredients in a serving bowl and toss together. Just before serving, toss in the bread.
nutrition information
Step 4
Calories: 264
Step 5
Total Fat: 13g
Step 6
Protein: 10g
Step 7
Carbohydrate: 25g
Step 8
Cholesterol: 22mg
Step 9
Sodium: 300mg
