Italian Bread Salad with Tofu
Put this salad together in the morning and let it marinate until lunchtime.
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Cooking tools:
- Mason jar
- Mixing bowl
- Airtight container
- Refrigerator
Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon store-bought pesto
- BREAD SALAD
- 4 cups stale artisan-style bread, cut into large bite-size pieces
- 1 cup cherry tomatoes
- 1 cup pitted kalamata olives
- 4 ounces Italian-flavor baked tofu, cubed
- 2 ounces mozzarella cheese or ricotta salata, cubed
- 2 thin slices red onion
- 1 cup fresh basil leaves, torn
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