4 Serves
65 Mins
Preheat your oven to 200°C and cut the crusty bread into one-inch cubes.
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ItalianVitamin K
140 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
51 µg / 400 µgCalcium
164 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
521 mg / 4,700 mgSodium
1818 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
10 g / 28 gSugar
18 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
112 gAlcohol
0 g
Toss the bread cubes with olive oil and salt, then spread them on a baking sheet and toast until golden brown.
While the bread toasts, chop the tomatoes, cucumbers, and onions into bite-sized pieces using a chef's knife.
In a large mixing bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the dressing.
Combine the toasted bread, chopped vegetables, and fresh basil in the bowl, tossing thoroughly to coat with the dressing and allowing it to sit for 15 minutes before serving.
2
g31
g3
g
Italian