| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 4 |
c |
Diced fresh tomatoes |
| 3/4 |
c |
Slivered red onion |
| 1/2 |
c |
Water |
| 1/3 |
c |
Each olive oil and white wine vinegar |
| 1 |
ts |
Each pepper; salt and sugar |
| 1/3 |
c |
Shredded fresh basil |
INSTRUCTIONS
Combine the above and let stand ten minutes.
Add: 6 cups day-old dense, crusty bread torn into one inch cubes; toss well
to coat. Sprinkle with 1-2 tbs water if bread seems dry. Can be made
several hours ahead and stored at room temperature.
Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Jun 30,
1999, converted by MM_Buster v2.0l.
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