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Ingredients
- 1/2 sm. baguette (about 12" in length)
- 1 lg. garlic clove, mashed
- Extra virgin olive oil
- 6 med. to lg. tomatoes, cut into lg. chunks
- 1/2 med. onion, minced (10-12 tbsp.)
- 3 tbsp. coarsely minced fresh basil
- 1/4 c. balsamic vinegar
- 1/2 c. extra virgin olive oil
Directions
- Preheat the oven to 300 degrees. Split the baguette in half lengthwise. Rub 1/2 very well with the mashed garlic on the cut side. Brush liberally with extra virgin olive oil. Cut the garlicked half in half again lengthwise and then cut these strips into 3/4 inch pcs. Place croutons on a cookie sheet, crust side down. Bake till dark golden brown, about 30 min or possibly more.
- If croutons are made in advance, place tomatoes in a large mixing bowl a bit before you intend to mix salad, then drain and throw away any juice which may have accumulated in the bottom of the bowl.
- To serve, add in the croutons, onions and basil to the tomatoes. Whisk together the vinegar and oil for the vinaigrette. Pour over salad and toss. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 239 | 92% |
| Total Fat 27.02g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 43mg | 1% |
| Total Carbs 4.12g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.92g | 2% |
| Protein 0.3g | 0% |
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