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Tomato and Bread Salad Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 7 Servings
    • Calories: 104
    • Fat: 7g
    • Saturated fat: 2g
    • Cholesterol: 6mg
    • Sodium: 113mg
    • Carbohydrate: 8g
    • Fiber: 1g
    • Protein: 4g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Tomato and Bread Salad Recipe

Heart Healthy Recipe Diabetes Recipe
Serve this salad to your friends and family who love bruschetta. Use ripe tomatoes, fresh mozzeralla and unseasoned croutons and serve as a heart healthy side salad or an appetizer.

Ingredients

    • 1 cup dry bread cubes or packaged croutons (unseasoned)
    • 1 lb fresh, very ripe tomatoes
    • 1/4 lb fresh mozzarella cheese
    • 1 Tbsp chopped fresh basil
    • 1/4 cup chopped flat leaf parsley
    • fresh ground pepper to taste
    • 1 Tbsp and 1 1/2 tsp olive oil
    • 1 Tbsp balsamic vinegar

Preparation

    • To prepare bread cubes, preheat the oven to 200°F. Cut French or Italian bread into 1-inch cubes. Bake until they are dry and hard, about 20 minutes.
    • Cut tomatoes into 1/4-inch cubes. Put the tomatoes, with their juice, into a medium bowl. Cut the cheese into cubes a little smaller than the tomato and add them to the bowl with chopped basil, parsley.
    • Sprinkle with salt and pepper and drizzle with oil and vinegar. Mix gently. Refrigerate to allow the flavors to meld.
    • Remove from refrigerator and stir in bread cubes. Serve immediately.
    • Makes about three and 1/2 cups.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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