Ingredients

Prep time: 1 hour. Cook time: 10 minutes.

4 cups sourdough bread with crusts, cut into 3/4 inch cubes
6 large tomatoes and 20 small cherry or pear-type tomatoes
1/2 cup red onion, thinly sliced
1 clove garlic
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon salt
12 fresh basil leaves
1/2 pound mixed baby salad greens

Directions

Toast the bread cubes on a baking sheet at 400 degrees in the oven until golden brown, about 10 minutes. Cut large tomatoes into bite-sized wedges, small tomatoes in half. Work on a cutting board so you can save all the juices and scrape into mixing bowl. Add onions, garlic, olive oil, vinegars and salt. Toss gently to blend. Set aside for 30 minutes at room temperature to marinate. Cut basil leaves into slivers and add to salad along with the bread cubes. Mix well and let stand at least 15 minutes for bread to soak up juices. Taste for seasoning and add a little more oil or vinegar as needed. Serve within 30 minutes on a bed of baby greens. Serves: 6.

Per serving: 217 cal.; 5 g pro.; 27 carb.; 11 g fat (2 sat.; 7 monounsat.; 2 polyunsat.); 0 mg chol.; 265 mg sod.; 4 g fiber; 44 percent calories from fat.