By Sophie Conniff
Preheat the oven to 350°F (175°C).
Cube the day-old bread into 1-inch pieces.
Spread the bread cubes onto a baking sheet and drizzle with 2 tablespoons of olive oil, then toss to coat.
Bake the bread cubes in the oven for about 10 minutes, or until they are golden and crisp. Remove from the oven and let them cool.
While the bread is cooling, wash and chop the tomatoes into bite-sized pieces.
Peel the cucumber and cut it into thin half-moon slices.
In a large bowl, combine the chopped tomatoes, cucumber, and toasted bread cubes.
Tear the basil leaves into smaller pieces and add them to the salad.
Drizzle the remaining 2 tablespoons of olive oil over the salad and season with salt and black pepper to taste.
Toss everything together gently until well combined.
Let the salad sit for about 10 minutes to allow the bread to absorb the flavors, then serve.
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This Salad Italian Vegetarian recipe is ready in 20 minutes and features Day-old bread, Tomatoes, Cucumber and other delicious ingredients. Contains 300 calories total.
Preheat the oven to 350°F (175°C).
Cube the day-old bread into 1-inch pieces.
Spread the bread cubes onto a baking sheet and drizzle with 2 tablespoons of olive oil, then toss to coat.
Bake the bread cubes in the oven for about 10 minutes, or until they are golden and crisp. Remove from the oven and let them cool.
While the bread is cooling, wash and chop the tomatoes into bite-sized pieces.
Peel the cucumber and cut it into thin half-moon slices.
In a large bowl, combine the chopped tomatoes, cucumber, and toasted bread cubes.
Tear the basil leaves into smaller pieces and add them to the salad.
Drizzle the remaining 2 tablespoons of olive oil over the salad and season with salt and black pepper to taste.
Toss everything together gently until well combined.
Let the salad sit for about 10 minutes to allow the bread to absorb the flavors, then serve.
Calories per Serving: 300
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