DIETS: LC VG VT
Serves 6
Can be made with fresh or day-old bread, but the better the bread the better the salad!

Ingredients: 

• 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

Instructions: 

• 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