A classic Italian summer bread salad. A great way to use stale (good quality) bread. Use good quality olive oil for best results.
Preheat oven to 450.
Place bread cubes in a large bowl and sprinkle with salt and pepper.
Add 1/4 cup olive oil and toss so bread is lightly coated. Spread bread evenly, in a single layer on a rimmed baking sheet and place in the oven to toast for about 10 minutes, until it is lightly golden brown and toasted. Remove from the oven and let cool.
While bread is toasting, combine the onion and vinegar in a bowl and season with salt and pepper. Slowly whisk in the remaining olve oil until combined.
Once the bread is cool, add the tomatoes, arugula, and basil to the oil and vinegar mixture, season with additional salt and pepper if desired, and toss gently to combine. Let the salad stand for about 10 minutes so the juices can soak into and soften the bread.
Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 271 | ||
Calories from Fat: 246 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.9mg | 1 % | |
Potassium 321mg | 8 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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