Bread Salad

 

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 leaves or 2 teaspoons dried basil leaves

1/4

teaspoon pepper

• 1 Tear bread into 1-inch pieces. Mix bread and remaining ingredients in glass or plastic bowl.
• 2 Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.