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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Bread Salad with Tomatoes, Beans, and Feta Recipe

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This recipe for Bread Salad with Tomatoes, Beans, and Feta is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. country style whole wheat bread cut into 1 inch slices
1/3 cup red wine vinegar
1 tbls extra virgin olive oil
1 garlic clove
salt and pepper to taste
3 (15 1/2 oz) cans beans, cannellini or white kidney, red kidney and chickpeas, rinsed and drained
1 English cucumber halved lengthwise and cut into slices
2 large tomatoes cut into chunks
1 onion sliced
12 large basil leaves coarsely chopped
1 cup coarsely crumbles reduced fat feta cheese
Directions:
Directions:
Toast the bread then cut into 1 inch chunks; set aside
Whisk together the vinegar, oil, garlic, and pepper in a serving bowl. Add the chunks of bread, beans, cucumber, tomatoes, onion, and basil, toss to coat evenly with the dressing. Add the feta and gently toss to combine well..
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
2 1/2 cups 385 calories

 

 

 

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