• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Bread and Tomato Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • ----------------------------LYNN THOMAS DCQP82A----------------------------
  • 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


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

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