Yield: 1 servings
|4 cups||Diced fresh tomatoes|
|¾ cup||Slivered red onion|
|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.