rustic tomatoe bread salad
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Diced fresh tomatoes |
| ¾ cup | Slivered red onion |
| ½ cup | Water |
| ⅓ cup | Each olive oil and white wine vinegar |
| 1 teaspoon | Each pepper; salt and sugar |
| ⅓ cup | Shredded fresh basil |
Combine the above and let stand ten minutes.
Add: 6 cups day-old dense, crusty bread torn into one inch cubes; toss well to coat. Sprinkle with 1-2 tbs water if bread seems dry. Can be made several hours ahead and stored at room temperature.
Posted to EAT-LF Digest by Marta Martin <gargoyle@...> on Jun 30, 1999, converted by MM_Buster v2.0l.
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