Time: 35 minutes
More for Later: Spread the remaining refrigerated pesto onto sandwiches or pizza, or dollop over summer vegetable soups and pastas.
Just for One: If you’re cooking for one, instead of using bread cubes, spoon the salad over a slice of toasted whole-grain bread.
Serve with Summer Bread Salad: Combine 2 tablespoons lemon juice, 4 teaspoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir in 3 cups toasted whole-grain bread cubes, 2 cups halved cherry tomatoes, 1 cup chopped seeded cucumber, 1 cup chopped green bell pepper, ¼ cup chopped green onions, and ¼ cup chopped basil. SERVES 4 (serving size: about 1½ cups) CALORIES 163; FAT 6.3g (sat 1g); SODIUM 276mg
View Recipe: Olive and Pesto-Crusted Cod