Since a couple of people asked, here is the recipe for the tomato-bread salad I make. (I forgot to mention that it has tuna in it and I make it as a main course, but you could easily leave the tuna out.)
Makes 6 servings (yield 12 cups)
8 ounces thick-crusted Italian bread (about 1/2 loaf), cut into 3/4 inch cubes
1 1/2 pounds ripe tomatoes, seeded and roughly chopped
1/2 cup thinly sliced red onion
1 cucumber, peeled, halved lengthwise, seeded, and sliced
2 (6-ounce) cans solid white tuna in water, drained
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 cup sliced basil leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Combine bread cubes, tomatoes, onion, cucumber, tuna, oil, vinegar, basil, salt, and pepper in a large bowl. Toss well to combine and let stand 10 minutes before serving.
Per serving: 5 WW points. 255 calories. 9 g total fat. 1 g saturated fat. 21 mg cholesterol. 635 mg sodium. 26 mg total carbohydrate. 3 g dietary fiber. 17 g protein. 53 mg calcium.
My comments: Play around with the proportions if there's something you like more/less. Nice ripe juicy tomatoes are best, so that the bread soaks up the juices. Day-old bread works really well, too. You want a good, chewy/crusty bread, so that it doesn't dissolve too quickly (this salad is usually very good the next day, too, but if you let it go too long the bread does tend to get a big soggy. Myself, I have a bad habit of eating all the bread out of it first, so I'm left with the veggies!). I tend to chop the cucumber and onion, rather than slice, so that the pieces are roughly the same size/shape. And if you're not as concerned about fat, and you are including the tuna, what tastes really good is using Spanish tuna packed in olive oil (the brand I've seen is Cento), and using oil drained from the cans as the oil for the salad.
Oh, and finally, let your feline friends lick out the tuna cans and the drained water from the tuna as well. Mine show up when I start chopping the tomatoes. ;-)