Wonder
Soft. Delicious. Nutritious.
Summer Italian-Style Tomato Salad
Makes 4 servings
6 slices Wonder® bread
- Craving calcium? Use Wonder Classic White bread
- Hungry for whole grains? Try Wonder Made With Whole Grain Wheat bread
2 large, ripe tomatoes
2 to 3 thin slices red onion, halved and separated into rings
1/2 cup thinly sliced cucumber
2 tablespoons minced fresh basil
1/4 cup olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
Salt and pepper, to taste
Torn romaine or crisp lettuce, optional
Shredded Parmesan cheese, optional
Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Arrange bread cubes in a single layer on a tray. Allow to stand at room temperature several hours, or overnight, until dry and crisp. Stir cubes once or twice to be sure they crisp evenly. Set aside.
Cut each tomato into wedges about 3/4 to 1-inch thick. Combine tomato wedges, red onion rings, and sliced cucumber in a large salad bowl. Sprinkle with basil.
Whisk together oil, vinegar, garlic, salt and pepper. When ready to serve, drizzle dressing mixture over salad. Top with bread cubes and toss to combine. Spoon onto salad plates lined with torn romaine and garnish with Parmesan cheese if desired.
Tip: If desired, the salad components may be made ahead. Seal the crisp croutons in a plastic bag. Combine tomatoes, onions, cucumbers and basil; cover and refrigerate. Whisk dressing, cover and refrigerate. Just before serving, whisk dressing again and toss with salad and croutons.
Tip: This salad is best made in the summer from juicy, ripe tomatoes. The dry Wonder bread croutons should absorb the collected juice and dressing for a wonderful flavor.
Tip: Cucumber may be peeled, or unpeeled, as desired. If seeds are large and you wish to seed the cucumber, cut it in half, then scrape the center with a teaspoon removing seeds. Thinly slice cucumber and add to salad.
Tip: If preferred, you can make the crisp dry Wonder bread cubes in the oven. Preheat the oven to 275 F. Cut cubes from Wonder bread as directed and spread in a single layer on a baking sheet. Bake 15 minutes, stirring midway through baking, or until bread cubes are quite crisp. Use the crisp bread cubes in the salad, as directed.
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