| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Ethnic | 8 | Servings | |
INGREDIENTS
| 1 | Loaf, 1 pound Italian | |
| bread cut into 1-inch | ||
| thick slices | ||
| 2 | Tomatoes, cut into medium | |
| dice | ||
| 2 | T | Red wine vinegar |
| 1/3 | c | Olive oil |
| 1/4 | c | Minced basil |
| Salt and ground black pepper |
INSTRUCTIONS
Dip each slice of bread into a large bowl of cold water, then transfer to a colander set aside in the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice. Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve. Makes 8 servings.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 60.8mg
Potassium: 137.8mg
Carbohydrates: 2.7g
Fiber: 1.3g
Sugar: 1g
Protein: <1g