1 small rustic whole wheat loaf of bread (about ½ pound), chopped into cubes
2 chicken sausages, cut into ½ inch slices
4 medium tomatoes, coarsely chopped
⅓ cup olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
1 red bell pepper, diced
¼ cup pitted Kalamata olives, halved
1 large bunch of basil, chopped
- Preheat oven to 350˚F. Place chopped bread onto a baking sheet and bake for 5-10 minutes, until lightly browned. Remove from oven and cool.
- Meanwhile, heat a skillet over medium heat. Add sausage and cook until browned all over. Remove from heat and cool.
- Combine tomatoes, oil, vinegar, garlic, bell pepper, olives, and basil in a bowl. Add bread and chicken sausage. Mix well to combine.
An Oldways recipe, courtesy of Gina Julian
Total Fat: 22g
Saturated Fat: 3g