Nothing says “summer“ at our house like this unique salad! It’s also a great way to use up fresh basil and tomatoes from the garden. I’ve brought it to many women’s luncheons at church, and it’s still a much-requested favorite. --LaNae Sanchez, Canyon Country, California
Crispy Crouton Salad
Crispy Crouton Salad
Prep Time
10 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 3 cups cubed Italian bread
- 3 medium tomatoes, chopped
- 6 ounces cubed part-skim mozzarella cheese
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1/3 cup minced fresh basil
- 6 tablespoons olive oil
- 3 tablespoons white or brown balsamic vinegar
- 1-1/2 teaspoons minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool.
- In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.
Nutrition Facts
3/4 cup: 205 calories, 15g fat (4g saturated fat), 17mg cholesterol, 194mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 6g protein.
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