Bread 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.


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, .

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