Tomato-Bread Salad with Basil and Capers

Tomato-Bread Salad with Basil and Capers

21

"Capers lend this panzanella-style tomato salad the perfect salty bite!"

Ingredients

1 h 30 m servings 218 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to center position and heat oven to 250 degrees.
  2. Place bread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
  3. Meanwhile dice and salt the tomatoes in a medium bowl; stir in the garlic and let stand until juicy, about 30 minutes.
  4. 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.

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

21
  1. 25 Ratings

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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 t...

I followed the recipe exactly except I didn't use onions (can't stand raw onions), and couldn't find French or Italian bread, so I substituted regular bread. Like several other reviewers, I add...

If you like bruschetta, you'll love this salad! Great as written or with the addition of a chopped cucumber or a can of white beans.