Side Pannel
Bread Salad
Ingredients List
- 12 oz Fresh tomatoes (2 medium)
- 3 c Italian bread cut in 1-1/2
- -inch cubes
- 3/4 c Water
- 1/4 c Roasted red peppers from
- -jar; drained; chopped
- 1/4 c Sliced pitted green olives
- 1/4 c Loosely packed fresh basil
- -leaves torn into pieces
- --or-
- 2 tb Chopped fresh parsley
- 1/4 c Olive oil
- 1 tb Red wine vinegar
- 1/4 ts Salt
- 1/4 ts Ground black pepper
Directions
Preaheat oven to 250 degrees. Use fully ripe tomatoes. Core tomatoes; cut
into 1-inch chunks; set aside. Place bread cubes in a shallow baking pan.
Bake until dry, about 15 minutes; place in a large serving bowl. Stir water
into bread cubes; let stand until water is absorbed, about 2-3 minutes.
Drain, gently pressing excess moisture from bread. Add red peppers, olives,
basil and tomatoes. In a small bowl combine oil, vinegar, salt and black
pepper; toss with bread mixture. Serve immediately or let stand at room
temperature to let flavors blend. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA
TOMATO COMMITTEE
into 1-inch chunks; set aside. Place bread cubes in a shallow baking pan.
Bake until dry, about 15 minutes; place in a large serving bowl. Stir water
into bread cubes; let stand until water is absorbed, about 2-3 minutes.
Drain, gently pressing excess moisture from bread. Add red peppers, olives,
basil and tomatoes. In a small bowl combine oil, vinegar, salt and black
pepper; toss with bread mixture. Serve immediately or let stand at room
temperature to let flavors blend. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA
TOMATO COMMITTEE
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