Prep 24 minutes
Serves 2 / This recipe makes excellent use of stale bread that would otherwise go to waste. You’ll need the juiciness of the tomatoes to saturate the bread, so use diced tomatoes instead of cherry tomatoes. Try heirloom tomatoes for added color.
2 cups (about 10 ounces) diced, fresh tomatoes
3 cloves garlic, minced
16 large fresh basil leaves, torn
4 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
5 ounces day-old, whole-wheat baguette
6 ounces (about 1 cup) mini fresh mozzarella balls, quartered
1. In a medium bowl, toss together tomatoes, garlic, basil, vinegar, oil, salt, pepper, and oregano. Set aside for 10 minutes.
2. Tear baguette into bite-size pieces. Toss with tomato mixture. Divide among serving plates and top with mozzarella (adding this last retains its bright white color).
PER SERVING: 266 cal, 12g fat (6g mono, 2g poly, 5g sat), 27mg chol, 16g protein, 22g carb, 4g fiber, 562mg sodium
