Bread and Tomato Salad

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 small clove garlic, minced
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 4 cups diced seeded tomatoes (1-1/2 pounds)
• 2 cups cubed whole-wheat country bread (5 ounces), crusts removed
• 1/4 cup thinly slivered red onion
• 3 tablespoons chopped fresh basil
• 2 tablespoons capers, rinsed

Directions

1. Whisk oil, lemon juice, garlic, salt and pepper in a large bowl.
2. Add tomatoes, bread, onion, basil and capers. Toss to combine.
3. Let the salad sit for about 5 minutes to allow it to absorb the dressing’s flavors, stirring occasionally.
4. Serve at room temperature.

Recipe Yield: Yield: 6 servings

Nutritional Information Per Serving:

Calories: 168
Fat: 9 grams
Sodium: 275 milligrams
Protein: 3 grams
Carbohydrates: 19 grams

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Diabetic Exchanges

1 Starch, 1 Vegetable, 1-1/2 Fat

Source: The Eating Well Diabetes Cookbook
Book Title:

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