| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Family, Salads |
8 |
Servings |
INGREDIENTS
| 20 |
sl |
Slightly stale French or Italian bread |
| 1 |
c |
Olive oil |
| 3 |
|
Ripe tomatoes |
| 2 |
|
Green bell peppers |
| 1 |
|
Red onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Black olives; pitted |
| 1/4 |
c |
Vinegar |
| 1 |
tb |
Salt |
| 2 |
ts |
Dried basil |
| 1/2 |
ts |
Fresh ground pepper |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Brush bread slices with 1/2 cup of the
olive oil. Place on a baking sheet and toast in oven until crisp and
lightly browned (about 10 minutes).
2. Dice tomatoes and bell peppers into 1-inch cubes. In a 4-quart bowl toss
together tomatoes, bell peppers, remaining olive oil, onion, garlic, black
olives, vinegar, salt, basil, and pepper.
3. Cover with plastic wrap and set aside to marinate 30 minutes at room
temperature or up to 3 hours in the refrigerator. Bring to room temperature
to serve.
4. About 1 hour before serving, break toasted bread into roughly 1-inch
cubes. Toss with marinated vegetables. Transfer to a serving bowl; set
aside until ready to serve.
NOTES : This robust salad is a great way to use slightly stale French or
Italian bread. Substitute crunchy red bell peppers when tomatoes are out of
season.
Recipe by: the California Culinary Academy Posted to KitMailbox Digest by
GAdams1350@aol.com on Jul 25, 1997
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”