Tomato-Bread Salad with Basil and Capers

17 Reviews

Prep: 30 min
Cook: 30 min
Ready In: 1 hr 30 min

“Capers lend this panzanella-style tomato salad the perfect salty bite!” - by USA WEEKEND Pam Anderson

Ingredients

5 cups 1/2-inch cubed French or Italian bread
1 1/2 pounds tomatoes, stemmed and cut into medium dice
2 medium garlic cloves, minced
1/2 large red onion, cut into small dice
1/2 cup torn fresh basil leaves
1/4 cup drained capers
1/4 cup olive oil
2 tablespoons red wine vinegar
1 pinch ground black pepper, to taste

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Metric US

Original recipe yields 10 servings

Directions

Adjust oven rack to center position and heat oven to 250 degrees.
Place bread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
Meanwhile dice and salt the tomatoes in a medium bowl; stir in the garlic and let stand until juicy, about 30 minutes.
Prepare remaining ingredients; add to tomatoes and toss. Add bread cubes; toss again. Adjust seasonings, including pepper to taste. Let stand 10 minutes before serving.

Nutrition

Amount Per Serving (10 total)

Calories
218 cal
11%

Fat
6.6 g
10%

Carbs
33.7 g
11%

Based on a 2,000 calorie diet

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Reviews (17)

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Jillian

Jun. 10, 2010

"Awesome salad! To me, tomatoes and fresh basil are a classic combination that go together like peanut butter and jelly! My bread was already stale, so it didn't take long to dry out. I love the add..." See moreition of capers in this. I didn't change a thing except to add an extra splash of red wine vinegar. This recipe is a definite keeper!"

Janene

Feb. 20, 2008

"Excellent recipe. I made one small change...I added chunks of fresh mozarella just before serving. What a hit! I would recommend doubling this recipe...for four people I didn't have enough. So sim..." See moreple and soooo good!"