Can be made with fresh or day-old bread, but the better the bread the better the salad! Serves 6
1/2 cup olive oil
4 1/2 cups bread - cubed (can use wheat, white, sourdough, whatever you desire!)
5 medium-sized tomatoes, diced into bite-size pieces
2 medium sized cucumbers, diced into bite-size pieces
4 large green onions, sliced
3 cups spinach, torn into bite-size pieces
1/3 cup Kalamata olives, chopped
3 Tablespoons capers, chopped
3/4 cup fresh basil, chopped
3 Tablespoons balsamic vinegar
Salt & Pepper to taste
Heat 1/4 cup olive oil in a large skillet over medium heat. When hot, add the bread cubes, sprinkle with a little salt and cook until golden on all sides (3-5 minutes). Transfer to a bowl and set aside.
Add the tomatoes, cucumbers, green onions, spinach, olives, capers and basil to a large bowl.
Pour the vinegar and remaining 1/4 cup olive oil over the top and mix until fully combined.
Season with salt & pepper to taste.
Fold in the bread cubes and serve immediately (if making ahead, keep the bread separate until just ready to serve to prevent it from getting soggy).
Nutrition Info Per Serving: Calories 288.2 Total Fat 20.8 g Saturated Fat 2.7 g Polyunsaturated Fat 2.2 g Monounsaturated Fat 13.5 g Cholesterol 0.0 mg Sodium 424.5 mg Potassium 541.5 mg Total Carbohydrate 22.0 g Dietary Fiber 4.9 g Sugars 6.1 g Protein 5.7 g