Summer bread salad

Yield: 1 servings

Measure Ingredient
2 tablespoons Minced shallots
1 tablespoon Minced lemon zest
1 medium Clove garlic; minced
½ teaspoon Salt
½ cup Olive oil
3 tablespoons Red wine vinegar
\N \N Freshly ground pepper to taste
1 medium Cucumber; seeded and coarsely
\N \N ; chopped (peeling
\N \N ; unnecessary unless
\N \N ; peel is bitter)
1 cup Finely chopped fresh fennel
2 mediums Bell peppers; (red, green, purple,
\N \N ; yellow, or orange),
\N \N ; cored and coarsely
\N \N ; chopped
2 mediums Tomatoes; seeded and coarsely
\N \N ; chopped
½ cup Packed fresh basil leaves; (green or opal), cut
\N \N ; into coarse
\N \N ; chiffonade
3 cups Croutons; (1/2-inch)
1 small Red onion; thinly sliced and
\N \N ; separated into
\N \N ; rings
½ cup Small imported black olives; such as Nicoise



In a large bowl, use a fork to mix together shallots, lemon zest, garlic, and salt, mashing ingredients to release their essence. Add oil, vinegar, and black pepper; whisk to combine. Add cucumber, fennel, bell pepper, tomato, and basil; toss to combine with dressing. Add croutons; toss again.

Let stand at room temperature (unless it's over 70 degrees) for 30 minutes before serving. Garnish with onion rings and olives. Makes 6 to 8 servings.

Sharon Tyler Herbst is the author of a new book, The Food Lover's Tiptionary (William Morrow and Company, Incup, copyright 1994 by Sharon Tyler Herbst).

Converted by MC_Buster.

NOTES : This is a great salad for company because all the components can be prepared well in advance and combined 30 minutes before serving. If you make your own croutons, cut the bread into ¾-inch chunks. They'll shrink during baking.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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