Recipe - Bread And Tomato Salad

LYNN THOMAS DCQP82A
One fourth Loaf (about One fourth pound)
dayold OR Italian bread,
cut into 1/2inch cubes
(about 3 cups)
One half cup Vegetable broth
2 tablespoon Red wine vinegar
1 English cucumber, peeled,
split, seeded, thinly
cut or sliced up (about 3 cups)
5 Green onions, white part
only, thinly cut or sliced up
One half cup Finely minced red onion
1 pound Plum or beefsteak tomatoes,
seeded, cut into 3/4inch
chunks
6 Basil leaves, chopped
3 tablespoon 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

Recipe by: Los Angeles Times 71896 Posted to MCRecipe Digest V1 #612 by
Nancy Berry nlberry@prodigy.net on May 14, 1997