Name: Bread and Tomato Salad
Ingredients: 1/4 Loaf (about 1/4 pound) day-old OR Italian bread, cut into 1/2-inch cubes (about 3 cups); 1/2 c Vegetable broth; 2 tb Red wine vinegar; 1 English cucumber, peeled, split, seeded, thinly sliced (about 3 cups); 5 Green onions, white part only, thinly sliced; 1/2 c Finely diced red onion; 1 lb Plum or beefsteak tomatoes, seeded, cut into 3/4-inch chunks; 6 Basil leaves, chopped; 3 tb Olive oil; Salt; Freshly ground pepper; For serving, radicchio leaves

If the preacher strives to speak according to the rules of this world, he may please many, particularly those who have a literary taste. But he is less likely to become an instrument in the hands of God for the conversion of sinners or for the building up of the saints. Neither eloquence nor depth of thought makes a truly great preacher. Only a life of prayer and meditation will render him a vessel ready for the Master’s use and fit to be employed in the conversion of sinners and in the edification of the saints.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Chicago	Salads	1	Servings

INGREDIENTS

1/4		Loaf (about 1/4 pound) day-old OR Italian bread, cut into 1/2-inch cubes (about 3 cups)
1/2	c	Vegetable broth
2	tb	Red wine vinegar
1		English cucumber, peeled, split, seeded, thinly sliced (about 3 cups)
5		Green onions, white part only, thinly sliced
1/2	c	Finely diced red onion
1	lb	Plum or beefsteak tomatoes, seeded, cut into 3/4-inch chunks
6		Basil leaves, chopped
3	tb	Olive oil
		Salt
		Freshly ground pepper
		For serving, radicchio leaves

INSTRUCTIONS

LYNN THOMAS DCQP82A
In large bowl, moisten bread with broth; squeeze out excess liquid and
discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute
vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes
and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to
taste with salt ad pepper. Toss gently (use forks or hands); refrigerate
for at least 1 hour. Can be made a day ahead. Season to taste. For serving,
use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4
servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg
cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43
gram fiber. Source: Coco Pazzo Restaurant, Chicago. Recipes by Chef
Gregorio Stephenson
Recipe by: Los Angeles Times 7-18-96 Posted to MC-Recipe Digest V1 #612 by
Nancy Berry <nlberry@prodigy.net> on May 14, 1997

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