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.