Yield: 1 Servings
|6 cups||Coarsely cubed day old firm-textured Italian or French bread|
|½ cup||Olive oil|
|6 mediums||Tomatoes; coarsely chopped|
|1 small||Red onion; thinly sliced|
|1 cup||Coarsely chopped fresh basil|
|1||Head romaine lettuce; rinsed cut or torn into bite-size pieces|
|2||Table spoons red wine vinegar|
|Salt and pepper to taste|
Spread bread cubes in a large shallow baking pan, drizzle with 2 tablespoons of olive oil, bake, stirring occasionally, in a 325 oven until crisp and lightly browned, about 30 minutes.
Allow to cool slightly while combining and lightly mixing tomatoes, onion, basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt, pepper and remaining 6 tablespoons olive oil. Drizzle dressing over lettuce mixture, then gently mix in bread cubes. Allow to stand for 10 to 15 minutes before serving.
Posted to KitMailbox Digest by GAdams1350<GAdams1350@...> on Apr 28, 1998