Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ \N | Loaf (about 1/4 pound) day-old OR Italian bread, cut into 1/2-inch cubes (about 3 cups) |
½ cup | Vegetable broth |
2 tablespoons | Red wine vinegar |
1 \N | English cucumber, peeled, split, seeded, thinly sliced (about 3 cups) |
5 \N | Green onions, white part only, thinly sliced |
½ cup | Finely diced red onion |
1 pounds | Plum or beefsteak tomatoes, seeded, cut into 3/4-inch chunks |
6 \N | Basil leaves, chopped |
3 tablespoons | Olive oil |
\N \N | Salt |
\N \N | Freshly ground pepper |
\N \N | For serving, radicchio leaves |
LYNN THOMAS DCQP82A
In large bowl, moisten bread with broth; squeeze out excess liquid and discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to taste with salt ad pepper. Toss gently (use forks or hands); refrigerate for at least 1 hour. Can be made a day ahead. Season to taste. For serving, use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4 servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43 gram fiber. Source: Coco Pazzo Restaurant, Chicago. Recipes by Chef Gregorio Stephenson
Recipe by: Los Angeles Times 7-18-96 Posted to MC-Recipe Digest V1 #612 by Nancy Berry <nlberry@...> on May 14, 1997