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Tomato Bread Salad

Source of Recipe

Taste Of Home Magazine


Recipe Introduction

Plan ahead...needs to refrigerate at least 1 hour Exchanges
Serves: 18

3 large tomatoes, finely chopped and seeded
1 medium cucumber, finely chopped and seeded
1/2 large sweet onion, finely chopped
1 c. loosely packed fresh basil, minced
1/4 c. olive oil
1 T. cider vinegar
1 garlic clove, minced
1/4 tsp. pepper
1 large loaf unsliced white of French bread

In a large bowl, combine the first 3 ingredients. In a small bowl, combine the next 6 ingredients. Pour over tomato mixture and toss. Refrigerate for at least 1 hour. Before serving allow to come to room temperature.

Cut bread into thick slices; toast under broiler until lightly browned. Top with salad. Serve immediately.

One serving (with 1-inch slice of white bread) equals:188 calories, 196 mg sodium, 0 cholesterol, 28 gm carbohydrate, 5 gm protein, 7 gm fat. ++++ Exchanges 1-1/2 starch, 1 vegetable, 1 fat