Recipe - Florentine Tomato And Bread Salad

2 cup 1/2" cubes cut from stale
Wholewheat
Italian bread
1 Cucumber
4 To 6 tomatoes; peeled
Seeded and cut into
1 Inch pieces
Three fourths cup Red onion chopped
3 tablespoon Fresh basil leaves
Chopped
5 tablespoon Olive oil
2 tablespoon Redwine vinegar
Salt
Fresh ground black pepper
1 small Head romaine lettuce
Leaves separated, wa
And spun or patted dry

Place the bread cubes in a mixing bowl, and add enough cold water to cover
them. Let the cubes soak for 5 minutes. Meanwhile, halve the cucumber
lengthwise and cut off the ends, but do not peel it. Scrape out the
cucumber seeds with a teaspoon. Cut enough cucumber into One fourth inch dice to
measure 1 One half cups. Drain the bread, gently squeezing out as much of the
moisture as you can with your hands. Drop the bread cubes in a large salad
bowl, and mix in the cucumber, tomatoes, onion, basil, 4 tablespoon of
olive oil, 1 tablespoon of vinegar, about 1 teaspoon salt and about 1/4
teaspoon pepper. Cover the bowl and let mixture at room temperature for at
least two hours. To serve the salad, add the remaining spoonfuls of olive
oil and vinegar, and additional salt and pepper to taste. Line a platter
with romaine leaves, and spoon the salad onto the center of the leaves, or
serve directly from the salad bowl. MM reformat of Scott A. Steinbrink's
'The Cookbook' for Apple IIGS (11SSTEIN@GALLUA, GEnie S.STEINBRIN3).

Recipe By :

From: Cindy@sierra.Uucp (Cindy Johnston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip