Rustic tomatoe bread salad
1 servings
Ingredients
| Quantity | 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 |
Directions
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.