A rich, delicious vehicle for showcasing summer’s wonderful tomatoes, this salad is an enticing partner for light pasta dishes or pasta salads. See the menu accompanying Farfalle with Mushrooms (page 76).

　　

Ingredients

4 servings

　　2 cups diced day-old Italian bread

　　1 1/2 to 2 pounds flavorful tomatoes, diced

　　4 ounces fresh mozzarella cheese, finely diced

　　4 to 6 fresh basil leaves, thinly sliced

　　2 tablespoons extra-virgin olive oil

　　Salt to taste

　　

Step 1

Preheat the oven or toaster oven to 300°F.

　　

Step 2

Arrange the diced bread in a single layer on a baking sheet and bake until dry and crisp, stirring occasionally, 15 or 20 minutes.

　　

Step 3

Combine the remaining ingredients in a serving bowl and toss together. Just before serving, toss in the bread.

　　

nutrition information

Step 4

Calories: 264

　　

Step 5

Total Fat: 13g

　　

Step 6

Protein: 10g

　　

Step 7

Carbohydrate: 25g

　　

Step 8

Cholesterol: 22mg

　　

Step 9

Sodium: 300mg

　　The Vegetarian 5-Ingredient Gourmet