Ingredients
1 Loaf Fat-free French or Italian-style bread, crusts on, cut into 1-inch cubes
1 Cucumber, cut into 1/2-inch dice
1 Green bell pepper, seeded and cut into 1/2-inch dice
3 Ripe tomatoes, cut into 1/2-inch dice
1/2 Cup Chopped fresh basil
1/4 Cup Kalamata olives, pitted and cut into quarters
1 Cup Fat-Free Balsamic Vinaigrette (see recipe below)
3 Cloves Garlic, crushed or minced
2 Tbsp Hot water
2 Tbsp Vegetable broth
2 Tsp Balsamic vinegar
Directions
Preheat the oven to 300 degrees F.
Spread out the bread cubes on a baking sheet and bake for 15 minutes to dry. Let cool on the sheet.
Put the cucumber, bell pepper, tomatoes, basil, and olives into a large bowl. In a small bowl, whisk together the Fat-Free Balsamic Vinaigrette, garlic, water, vegetable broth, and vinegar.
About 15 minutes before serving, add the toasted bread cubes to the vegetable mixture and mix to distribute the ingredients evenly. Add the dressing and toss again. Let the salad stand for 15 minutes before serving to allow the bread cubes to soak up some of the dressing. Serve.
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Fat-Free Balsamic Vinaigrette
Ingredients
1 Cup Water
1/4 Cup Balsamic vinegar
1/4 Cup Apple cider vinegar
1/4 Cup Red wine vinegar
1/4 Cup Unseasoned rice vinegar
3-4 Cloves Garlic
1/4 Cup Ketchup
1 Tbsp Dijon mustard
1-2 Tbsp Agave nectar
1/2 Tsp Xanthan or guar gum
Directions
Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.