Quick & Fast Warm Tomato Bread Salad

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

This dish is so easy and fast! It’s great for when tomatoes are just going out of season and you want to cook them. I love making this dish because it has vegetables and grains and you only need to include a protein such as grilled fish, chicken, or tofu on the side for a complete meal.

Author: Sarah Koszyk Adapted from Food & Wine Magazine

Recipe type: Salad, Appetizer, Vegetables

Cuisine: American, Mediterranean

Serves: 4

Ingredients

12 thick slices whole wheat bread, cut into ½-inch dice (about 15 cups)
1½ teaspoons mustard seeds
1 teaspoon cumin seeds
1 large onion, halved crosswise and sliced
2 jalapeños, seeded and finely chopped
Salt
½ teaspoon
Cayenne pepper
⅓ cup plain nonfat greek yogurt, stirred until smooth
2 medium tomatoes, finely chopped
1 medium European cucumber, peeled and cut into small dice
Juice of ½ lime

Instructions

Preheat the oven to 375°.
Spread the diced bread out on a baking sheet in a single layer and toast for 6 to 7 minutes, or until dry on the outside.
Remove from the oven.
Heat cooking spray in a large skillet.
Add the mustard seeds and cumin seeds and cook over moderate heat, stirring frequently, for 1 minute.
Add the onion and jalapeños, season with salt and cook, stirring occasionally, until the onion is softened but not browned, about 8 minutes.
Stir in the cayenne pepper and the yogurt.
Add the toasted bread and stir gently to coat with the dressing.
Stir in the tomatoes, cover and cook until the bread is softened, 4 to 5 minutes. Gently stir in the cucumber and lime juice and season with salt.
Spoon the salad onto individual plates and serve.

Nutrition Information

Serving size: 1 cup Calories: 217 Fat: 6.1 Saturated fat: 2.7 Carbohydrates: 30.5 Sugar: 0 Sodium: 812 Fiber: 7.9 Protein: 12.6 Cholesterol: 12

Sarah Koszyk, MA, RDN, NBC-HWC

Sarah Koszyk, MA, RDN, NBC-HWC