Recipe - Bread Salad With Tomatoes

One half pound Slighlty dried out Italian
bread cut; into 1" thick sl
Water to cover bread
2 tablespoon Each extra virgin olive oil
and vegetable oil
1 tablespoon Balsamic vinegar
2 tablespoon White wine vinegar
Salt and dried red pepper
flakes
4 ounce Red onion,; finely chopped
4 Vine ripened medium
tomatoes, washed and; cut
into chu
Salt and freshly ground
black pepper
One half cup Torn fresh stemmed basil
leaves

Set bread slices in the bottom of a bowl and cover them with cool water;
let stand while you make the dressing.

In another mixing bowl combine the olive and vegetable oil, valsamic
vinegar and 1 tablespoon of the white wine vinegar; mix and season with
salt and dried red pepper flakes. If you don't think the bread salad will
be tangy enough, then drizzle in more vinegar.

After 15 minutes of soaking the bread, squeeze it dry, remove as much of
the crust as possible and cut into large chunks. Toss into the dressing
with the red onion and tomatoes; adjust the seasoning, combine with the
basil and let stand for 30 minutes at room temperature before serving.

If you wish, serve with slices of fresh mozarella cheese for some added
protein.
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709

Posted to MCRecipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:25 0500

From: Meg Antczak meginny@frontiernet.net