Recipe - Bread Salad

12 ounce Fresh tomatoes (2 medium)
3 cup Italian bread cut in 11/2
inch cubes
Three fourths cup Water
One fourth cup Roasted red peppers from
jar; drained; chopped
One fourth cup Sliced pitted green olives
One fourth cup Loosely packed fresh basil
leaves torn into pieces
or
2 tablespoon Chopped fresh parsley
One fourth cup Olive oil
1 tablespoon Red wine vinegar
One fourth teaspoon Salt
One fourth teaspoon Ground black pepper

Preaheat oven to 250 degrees. Use fully ripe tomatoes. Core tomatoes; cut
into 1inch 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 23 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

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.