| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Salad | 4 | Servings | |
INGREDIENTS
| 12 | oz | Fresh tomatoes (2 medium) |
| 3 | c | Italian bread cut in 1-1/2 inch cubes |
| 3/4 | c | Water |
| 1/4 | c | Roasted red peppers from jar; drained; chopped |
| 1/4 | c | Sliced pitted green olives |
| 1/4 | c | Loosely packed fresh basil leaves torn into pieces or- |
| 2 | tb | Chopped fresh parsley |
| 1/4 | c | Olive oil |
| 1 | tb | Red wine vinegar |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground black pepper |
INSTRUCTIONS
Preaheat oven to 250 degrees. Use fully ripe tomatoes. Core tomatoes; cut into 1-inch chunks; set aside. Place bread cubes in a shallow baking pan. Bake until dry, about 15 minutes; place in a large serving bowl. Stir water into bread cubes; let stand until water is absorbed, about 2-3 minutes. Drain, gently pressing excess moisture from bread. Add red peppers, olives, basil and tomatoes. In a small bowl combine oil, vinegar, salt and black pepper; toss with bread mixture. Serve immediately or let stand at room temperature to let flavors blend. Serves 4. "TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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