Tomatoes are great sources of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. If your vegetable garden is like mine, then in a few weeks you will be collecting tomatoes off the vine along with peppers, squash, basil and beans. Our Eating Well with Kim contributor for Augusta Family magazine, Kim Beavers, shares one of her recipes below for tomatoes in season.
Tomato Basil Bread Salad
Recipe source: www.facebook.com/eatingwellwithkimb
This salad is simple and delicious. If you want to make this ahead of time simply wait to add the bread until it is time to serve the salad.
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 3 cups whole grain bread cubes, toasted
- 2 cups chopped English cucumber
- 2 cups chopped seeded tomato
- 1/4 cup chopped basil
Whisk together the olive oil, vinegar, mustard, and pepper in a large bowl.
Add the remaining ingredients to the bowl and toss to combine. Serve immediately so the bread doesn’t become soggy.
Yield: 4 Servings
Nutrient Breakdown: Calories 168, Fat 8g (saturated fat 1g), Cholesterol 0mg, Sodium 206mg, Carbohydrates 23g, Fiber 5g, Protein 4g.
Recipe courtesy of Ann Dunaway Teh & Leslie Barade Registered Dietitians and founders of https://mymenupal.com/
