Cooking Done Light

In honor of a lovely comment that I received yesterday from “The Happy Rockette”, today’s no cook meal features tons of fresh veggies and whole grains. I have also included a “no-cook dessert” chock-full of healthy antioxidants!

1 loaf stale whole wheat bread (preferably unsliced)*

6 large tomatoes, cut into small wedges

1 large red onion, thinly sliced

1 seeded cucumber, chopped

1/4 cup olives, pitted and chopped

2 garlic cloves, very finely minced

1/2 cup fresh basil leaves, chopped or torn into pieces

1/4 to 1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar (or a mild balsamic, if you prefer)

1/4 cup fresh lemon juice

1/4 cup fresh parsley, chopped

1/2 teaspoon salt

1/2 cup (about 2 ounces) shaved parmesan cheese

You can always add other veggies, as well. This is the traditional Italian version, but I have also served it with green beans, corn, mushrooms, and peas added.

* If you only have a fresh loaf of bread, you can place it on a baking sheet in the oven at 300 degrees for 3 to 5 minutes to dry it out. Just keep an eye on it – you do not want to cook or burn it.

Tear or cut the bread into large (1 inch or so) chunks. Place the bread in a large bowl along with the tomatoes, onion, garlic, cucumber, olives and basil leaves. In a separate bowl, whisk together olive oil, vinegar, lemon juice, salt and parsley. Drizzle the vinaigrette mixture over the bread mixture and toss well to coat. Let sit at room temperature for about 5 to 10 minutes to allow the flavors to blend. Before serving, top with the shaved parmesan cheese.

Makes 4 Servings. Per serving: 120 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 21 g carbohydrates, 6 g fiber, 0 g added sugar, 6 g protein, 130 mg sodium, 0 g cholesterol.

AND FOR DESSERT – BE SURE TO CHECK OUT THE CHOCOLATE BERRY CRUNCH PARFAIT!!!