A warm bread salad built on Dave's Killer Bread, toasted until crisp and tossed with tomato, red onion, and fresh basil. The seeded bread's nuttiness needs nothing more than good oil and vinegar to make a light dinner that pulls together in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 410 calories a serving, 8 g protein, 50 g carbohydrate, 26 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 rolls in half and lay them flat in a wide skillet or on a baking sheet. Toast in a 400°F [200°C] oven for 8 to 10 minutes until golden and crisp; meanwhile, core 1 pound of tomatoes and cut them into chunks, and slice 1/4 of a red onion thin.10 min
2. When the bread is crisp and golden, remove it from the heat and let cool for 2 minutes, then tear or cut it into bite-size pieces and transfer to a large bowl.
3. Add the tomato chunks, red onion, and 6 to 8 leaves of fresh basil torn by hand to the bread, then drizzle with 3 tablespoons of oil, 1 tablespoon of vinegar if you have it, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
4. Toss gently until everything is coated and the bread has softened slightly from the tomato juices, about 1 minute. Divide between two bowls and serve right away.

Note Swap the tomato for roasted red pepper or cucumber and basil for mint or parsley. Leftovers keep one day covered in the fridge but are best eaten warm. Serve with a fried or poached egg on top to make it heartier, or alongside a simple green salad.