| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 small loaf stale crusty bread, cut into bite-size pieces
- 3 to 4 large ripe tomatoes, chopped
- 2 cucumbers, peeled, seeded and sliced
- Handful purple string beans
- 1 small red onion, thinly sliced
Instructions
- In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.
- Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 247 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 492 mg |
| Serving Size | 1 of 8 servings |
| Calories | 247 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 492 mg |
Reviews
So yummy! Great way to use up left over baguette. Will definitely make again and again!!