This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled.
Prep time: 15 minutes
Cook time: 5 to 10 minutes
7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon sea salt
Freshly ground pepper to taste
3 cups 1-inch cubes heirloom tomatoes
1/2 cup thinly sliced and coarsely chopped red onion
1/2 cup slivered almonds, toasted
1/4 cup snipped fresh basil
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.
Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well.
Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices.
Add almonds and basil and toss again lightly.
Nutritional analysis per serving:
Calories: 280, Fat: 11g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 280mg, Potassium: 570mg, Carbohydrates: 40g, Fiber: 7g, Sugar: 13g, Protein: 7g, Vitamin D: 0 IU, Vitamin C: 50%, Calcium: 8%, Iron: 8%