Tomato Bread Salad

Prep: 35 minutes, Chill: Overnight

4 medium roma tomatoes, cut in 1 inch chunks
1/2 of a medium red onion, cut in thin wedges (1/2 cup)
1 medium yellow sweet pepper, cut in 1 inch pieces
1/4 cup olive oil
1/4 cup red wine vinegar
1 T Dijon- style mustard
1/2 t Italian seasoning, crushed
8 oz ciabatta or focaccia bread, cut in 1 inch pieces
1 T olive oil
1 cup small fresh basil leaves
White cheddar cheese shavings (optional)


1. In large serving bowl combine tomatoes, red onion, and yellow sweet pepper.  In screw-top jar combine 1/4 cup olive oil, the red wine vinegar, mustard, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.  Cover; shake well to combine.  Add to tomato mixture and stir to coat.  Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400.  In a shallow baking pan, toss bread cubes with 1 T olive oil to coat.  Bake about 10 minutes or until toasted, stirring once.  Remove and cool on pan.  Add bread cubes and basil to tomato mixture; toss to coat.  Top with shaved white cheddar cheese.

MAKES 6 to 8 servings

Each serving: 225 calories, 13 g fat, 23 g carbs, 3 g fiber, 5 g protein