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Mid-Summer Italian Bread Salad

Submitted by: Tamara

Mid-Summer Italian Bread Salad
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  • Prep Time: 10 Minutes
  • Total Time: 10 Minutes
  • Yield: 4 to 6 servings
  • Vegetarian
  • Print Recipe

Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.

Ingredients

  • 1 clove garlic
  • 1 (1 pound) loaf Italian bread
  • 1 cup chopped tomatoes
  • 1 cup cucumber - peeled, seeded and chopped
  • 1 cup chopped red onion
  • 1 clove garlic, minced
  • 2 cups chopped fresh basil
  • 1/8 cup chopped fresh thyme
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar

Directions

  1. Rub a peeled clove of garlic around a wooden salad bowl.
  2. Pull apart or chop the bread into bite-size pieces.
  3. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Nutritional Information

  • Calories: 468 cal
  • Total Fat: 17.8 g
  • Saturated Fat: 2.9 g
  • Cholesterol: 0 mg
  • Sodium: 671 mg
  • Carbohydrates: 65.6 g
  • Fiber: 5.1 g
  • Protein: 11.9 g
  • Sugars: 5 g
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  • Potassium: 421 mg
  • Calcium: 154 mg
  • Iron: 5 mg
  • Magnesium: 59 mg
  • Folate: 251 mcg
  • Niacin Equivalents: 8 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 1566 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 16 mg
  • Calories From Fat: 160 kcal
  • Percent Of Calories From Carbs: 55
  • Percent Of Calories From Fat: 34
  • Percent Of Calories From Protein: 10
  • Percent Of Calories From Saturated Fat: 5

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Printed on July 28, 2014 at 4:29 pm