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3 cups chopped tomatoes (try Roma or halved cherry tomatoes)
½ cup chopped red onion
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons balsamic or red wine vinegar
1 Tablespoon vegetable oil
2 cups croutons


  1. Wash hands with soap and water,
  2. Combine the tomatoes, onion, basil, salt, pepper, vinegar and oil in a bowl.
  3. Stir croutons into the salad and serve.
  4. Refrigerate leftovers within 2 hours.

Photo and recipe adapted from Nutrition Matters.


  • Make croutons from dried bread, rolls or hamburger buns or cube and toast bread in the oven.
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5 Cups
Prep time:
15 minutes
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