Tomato-Cucumber Bread Salad

Tomato-Cucumber Bread Salad
Photo by Ralph Anderson


  • ½ cup loosely packed fresh basil leaves, thinly sliced (see how-to below)
  • 3 crusty artisan sourdough bread slices
  • 3 cups mixed salad greens
  • Red Wine Vinaigrette
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1 cup halved grape tomatoes
  • ½ cup thinly sliced red onions

1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes). 2. Toss bread cubes with salad greens and next 4 ingredients. Serve with Red...

View full recipe at My Recipes


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