This salad highlights the wonderful, fresh flavours of summer. Use a sourdough type of bread with a sturdy texture so that the croutons hold their shape as they absorb the dressing.
- Portion size 4 servings
Ingredients
Bread Cubes:
Method
Bread Cubes: Stir together oil and garlic; brush over both sides of bread. Place on greased grill over medium heat; close lid and cook, turning once, for about 6 minutes or until bread is crisp and golden. Cut into bite-size pieces. Let cool.
Cut each tomato into 12 wedges; place in salad bowl. Add basil, cucumber, onion and bread cubes. Whisk together olive oil, vinegar, salt, pepper and garlic; pour over salad and toss gently to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 316 mg
- Protein 4 g
- Calories 251.0
- Total fat 17 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 21 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 22.0
