Bread Salad With Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Slighlty dried out Italian |
| bread cut into 1" thick | ||
| sl | ||
| Water to cover bread | ||
| 2 | T | Each extra virgin olive oil |
| and vegetable oil | ||
| 1 | T | Balsamic vinegar |
| 2 | T | White wine vinegar |
| Salt and dried red pepper | ||
| flakes | ||
| 4 | oz | Red onion, finely chopped |
| 4 | Vine ripened medium | |
| tomatoes washed and cut | ||
| into chu | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1/2 | c | Torn fresh stemmed basil |
| leaves |
INSTRUCTIONS
Set bread slices in the bottom of a bowl and cover them with cool water; let stand while you make the dressing. In another mixing bowl combine the olive and vegetable oil, valsamic vinegar and 1 tablespoon of the white wine vinegar; mix and season with salt and dried red pepper flakes. If you don't think the bread salad will be tangy enough, then drizzle in more vinegar. After 15 minutes of soaking the bread, squeeze it dry, remove as much of the crust as possible and cut into large chunks. Toss into the dressing with the red onion and tomatoes; adjust the seasoning, combine with the basil and let stand for 30 minutes at room temperature before serving. If you wish, serve with slices of fresh mozarella cheese for some added protein. Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 3342
Calories From Fat: 2310
Total Fat: 257.1g
Cholesterol: 636mg
Sodium: 1785.1mg
Potassium: 3381.8mg
Carbohydrates: 83.6g
Fiber: 19.8g
Sugar: 13.8g
Protein: 175.4g