Bread Salad
by scott on Monday, April 17th, 2006 | No Comments
Tear bread into 1-inch pieces. Mix bread and remaining ingredients in
nonmetal bowl. Cover and refrigerate, stirring once, at least 1 hour to
blend flavors and soften bread. Stir before serving.
6 slices day-old French or Italian bread — 1 inch thick
2 medium tomatoes — chopped (1 1/2 cups)
1 medium cucumber — peeled and chopped (1 1/4 cups)
1 small onion — thinly sliced
1/3 cup fat-free red wine vinegar dressing
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
1/4 teaspoon pepper
