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Tomato Bread Salad Recipe

Photo by: Taste of Home

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We look forward to tomato season each year so we can make this unique and tasty recipe. It's a super dish for lunch, especially on warm summer days, and a great way to use your garden onions, cucumbers and tomatoes. It also makes a good appetizer.

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18 Servings
Prep: 25 min. + marinating

Ingredients

3 large tomatoes, seeded and finely chopped
1 medium cucumber, seeded and finely chopped
1/2 large sweet onion, finely chopped
1 cup loosely packed fresh basil, minced
1/4 cup Crisco® Extra Virgin Olive Oil or Canola Oil
1 tablespoon cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (8 ounces) French bread

Directions

In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper.
Pour over tomatoes and toss. Refrigerate for at least 1 hour.
Before serving, allow salad to come to room temperature. Cut bread in half lengthwise; toast under broiler until lightly browned. Top with salad. Serve immediately. Yield: 18 servings.

Diabetic Exchanges: One serving (with a 1-inch slice of white bread) equals 1-1/2 starch, 1 vegetable, 1 fat; also, 188 calories, 262 mg sodium, 0 cholesterol, 28 gm carbohydrate, 5 gm protein, 7 gm fat.

Tomato Bread Salad published in Taste of Home August/September 1993, p27

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