Tomato Bread Salad

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When you're looking for an easy dish that really impresses and just screams summer, try this Tomato Bread Salad!

Prep Time20

Cook Time15

Total Time35

Course: Lunch, Side

Cuisine: Italian

Servings:

Calories: 210kcal

Author: Catherine McCord

Ingredients

4 cups crusty bread (French bread or artisan rustic bread), cut into 1-inch pieces
1/4 cup olive oil, divided
4 heirloom tomatoes, cut into 1-inch pieces
1 cup cucumbers, sliced
1 ear corn (uncooked), sliced off the cob
1/2 red onion, thinly sliced
2 tablespoons fresh basil, chiffonade
1/2 cup kalamata olives, sliced
2 tablespoons balsamic vinegar
1 teaspoon kosher salt

Instructions

Preheat oven to 400 degrees.
Place the bread cubes on a sheet tray, drizzle with 2 tbsp of oil and toss to coat.
Bake for 12-15 minutes or until golden and set aside to cool.
Place the tomatoes, cucumber, corn, onion, basil, olives and bread in a large bowl.
In a small bowl, whisk the remaining 2 tbsp of olive oil, balsamic, salt, pour onto the salad and toss to coat.
Serve.

Video

Nutrition

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