| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Servings | |||
INGREDIENTS
| 1 | tb | Red wine vinegar |
| 1 | Clove garlic, minced and mashed to a paste | |
| With a pinch of salt | ||
| 1/4 | c | Extra virgin olive oil |
| 2 | c | 3/4-inch cubes crusty bread |
| 1/2 | lb | Vine-ripened tomatoes, cut into 3/4-inch |
| Wedges | ||
| 1/2 | lb | Vine-ripened yellow tomatoes, cut into |
| 3/4-inch wedges | ||
| 1/4 | c | Nicoise or Kalamata olives |
| 1/4 | c | Basil leaves; chopped fine |
| 1 | tb | Fresh marjoram; chopped fine |
INSTRUCTIONS
In a bowl whisk together vinegar, garlic paste and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some of the dressing. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: [email protected]
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