Bread salad with tomatoes and basil

Yield: 8 servings

Measure Ingredient
1 \N Loaf (1 pound) Italian
\N \N Bread, cut into 1-inch
\N \N Thick slices
2 larges Tomatoes, cut into med dice
2 tablespoons Red wine vinegar
⅓ cup Olive oil
¼ cup Minced basil
\N \N Salt and ground black
\N \N Pepper

Dip each slice of bread into a large bowl of cold water, then transfer to a colander set aside in the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice.

Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and ¼ teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve.

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