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SERVES:
6
PREP TIME:
10 minutes
COOK TIME:
10 minutes

Ingredients

  • 6 cups 3/4-inch rustic bread cubes
  • 3 heirloom tomatoes, each cut into 8 wedges
  • 3 thin slices from a large red onion, quartered
  • 3 tbsp. sliced fresh basil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp. white wine vinegar
  • 2 tbsp. basil pesto
  • 1/2 tsp. sea salt or to taste
  • Freshly ground pepper to taste

Instructions

  1. Preheat oven to 450°F. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool.
  2. Place in a large bowl with tomatoes, onions and basil. Stir together remaining ingredients and drizzle over salad; toss well to coat.

NURTITIONAL INFORMATION:

Per serving: 390 calories, 11 g protein, 15 g total fat, (2.5 g sat., 0 g trans), 55 g carbohydrate, 4 g fiber, 2 g sugar, 0 mg cholesterol, 840 mg sodium

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