SALAD

TOMATO BREAD SALAD

FOR SALAD

• 4 to 5 good-size ripe tomatoes

• 2 teaspoons sugar

• ½ baguette, cut into cubes and toasted

• 1 ear corn, husk removed

• ½ cup chopped flat leaf parsley

• 4 sliced green onions

• 1 diced red or green bell pepper

FOR VINAIGRETTE

• 1 large clove garlic

• 2 teaspoons Dijon mustard

• 1 tablespoon red wine vinegar

• 1 teaspoon sugar

• ½ cup olive oil

• Salt and pepper to taste

• Chopped fresh basil or tarragon, optional

Wash and core the tomatoes. Cut them into bite-size pieces and place in a serving bowl. Sprinkle with sugar and mix. Let sit for 30 minutes; the mixture will become juicy. Add the cubed baguette. Cut the corn kernels from the cob and add to the tomatoes along with the parsley, green onions and bell pepper. For the vinaigrette, in a blender process the garlic, Dijon, red wine vinegar and sugar. Add the olive oil in a steady stream until the mixture becomes emulsified. You may need more or less oil. Season with salt and pepper to taste and pour over the salad. Toss to coat and let sit about 15 minutes or until the bread cubes are softened. Sprinkle with the basil or tarragon before serving. Makes 8 servings.

Source: Adapted from and tested by Susan M. Selasky for the Free Press Test Kitchen.

Per serving: 253 calories (53 percent from fat ), 15 g fat (2 g saturated), 26 g carbohydrates, 5 g protein, 325 mg sodium, 0 mg cholesterol, 3 g fiber.

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