4 to 5 cups cubed Dierbergs Bakery French baguette (¾-inch cubes)
Olive oil no-stick cooking spray
4 medium tomatoes, cut into 1-inch pieces
1 teaspoon coarse salt
⅓ cup slivered red onion
¼ cup coarsely chopped fresh basil
3 tablespoons red wine vinegar
2 cloves garlic, minced
¼ cup Dierbergs extra virgin olive oil
Freshly ground black pepper


Place bread cubes on jellyroll pan; coat with cooking spray. Bake in 400°F. oven until lightly toasted, about 4 to 6 minutes; set aside.

Place tomatoes in large serving bowl; season with salt. Add onion and basil; toss until well mixed. In small bowl, combine vinegar and garlic. Whisking vigorously, add olive oil in slow, steady stream until well blended. Drizzle over tomato mixture; gently toss until well mixed. Let stand at room temperature 10 minutes to develop flavors. Just before serving, add toasted bread cubes to tomato mixture; gently toss until well mixed. Season with pepper.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 157
Cholesterol: 0 mg
Fat: 9 g
Sodium: 424 mg
Carbohydrates: 16 g
Protein: 2 g
Fiber: 1 g