Tuscan Bread and Tomato Salad

Tuscan Bread and Tomato Salad

Panzanella.

Ingredients

  1. 8 ounces Italian or sourdough bread (about 4 slices), cut into ½-inch cubes
  2. 4 to 6 Tablespoons Challenge Tuscan Style Spreadable Butter
  3. 2 Tablespoons Balsamic vinegar
  4. 4 Tablespoons olive oil
  5. ¼ teaspoon salt
  6. 8 medium sized Roma tomatoes or 2 to 2½ pounds other firm ripe tomatoes, cut into large cubes or wedges
  7. ¼ cup chopped fresh basil (plus additional leaves for garnish)

Directions

  1. Step 1

    Set oven to 350°F.

  2. Step 2

    Place butter into a 10 X15-inch baking pan and place in oven to melt.

  3. Step 3

    Add bread cubes and mix well to thoroughly coat the bread cubes.

  4. Step 4

    Bake 15 minutes or until golden, stirring occasionally. Remove from oven and allow to cool.

  5. Step 5

    In a bowl combine olive oil, vinegar and salt. Stir in tomatoes, basil and bread.

  6. Step 6

    Serve immediately garnished with basil.

Note: Croutons, and tomato mixture can be prepared individually and combined just before serving.

Source: Challenge Home Economist

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