Fresh sprigs of spring basil bring a bold taste to day-old bread and the ubiquitous tomato. If you make this salad later in the season, add heirloom tomato varieties for colour and flavour differences.
Dressing
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) finely chopped fresh oregano
1 garlic clove, minced
1/4 tsp (1 mL) each sea salt and fresh ground pepper
Salad
4 cups (1 L) seeded and diced tomatoes
2 cups (500 mL) cubed stale whole grain bread, crusts trimmed
1/4 cup (60 mL) roughly chopped fresh basil
1/4 cup (60 mL) thinly sliced sweet onion
To make dressing: in large bowl, whisk all dressing ingredients together until well combined. Let stand for at least 5 minutes and whisk again briskly before combining with salad.
To the dressing bowl, add tomatoes, bread, basil, and onion. Let stand for 5 minutes, tossing often to distribute flavours, before serving.
Serves 6.
Each serving contains: 141 calories; 3 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 12 g total carbohydrates (4 g sugars, 3 g fibre); 352 mg sodium
source: “Simple Spring Salads“, alive #367, May 2013
