bread salad
- Categories
- Salad
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Fresh tomatoes (2 medium) |
| 3 cups | Italian bread cut in 1-1/2 inch cubes |
| ¾ cup | Water |
| ¼ cup | Roasted red peppers from jar; drained; chopped |
| ¼ cup | Sliced pitted green olives |
| ¼ cup | Loosely packed fresh basil leaves torn into pieces or- |
| 2 tablespoons | Chopped fresh parsley |
| ¼ cup | Olive oil |
| 1 tablespoon | Red wine vinegar |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground black pepper |
Preaheat oven to 250 degrees. Use fully ripe tomatoes. Core tomatoes; cut into 1-inch chunks; set aside. Place bread cubes in a shallow baking pan.
Bake until dry, about 15 minutes; place in a large serving bowl. Stir water into bread cubes; let stand until water is absorbed, about 2-3 minutes.
Drain, gently pressing excess moisture from bread. Add red peppers, olives, basil and tomatoes. In a small bowl combine oil, vinegar, salt and black pepper; toss with bread mixture. Serve immediately or let stand at room temperature to let flavors blend. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
