Tomato Bread Salad Recipe

5 2 4
Tomato Bread Salad Recipe
Tomato Bread Salad Recipe photo by Taste of Home
Publisher Photo

Tomato Bread Salad Recipe

Read Reviews
5 2 4
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + marinating
MAKES:
18 servings
TOTAL TIME:
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 olive 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.
Originally published as Tomato Bread Salad in Taste of Home August/September 1993, p27

Nutritional Facts

1 slice: 188 calories, 7g fat (0 saturated fat), 0 cholesterol, 262mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

  • 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 olive oil
  • 1 tablespoon cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 loaf (8 ounces) French bread
  1. In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper.
  2. Pour over tomatoes and toss. Refrigerate for at least 1 hour.
  3. 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.
Originally published as Tomato Bread Salad in Taste of Home August/September 1993, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTomato Bread Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Wheezy37 User ID: 5757259 6895
Reviewed Nov. 17, 2011

"It's an easy good dinner. It makes other's jealous easily."

MY REVIEW
Jean Schowe User ID: 2587480 2330
Reviewed Jul. 14, 2010

"I have been making this salad since I first got the recipe in 1993. It is a favorite with my husband especially. I have made it many times."

Loading Image