Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/2607/
Tuscan Bread Salad
Yield: 6 - 8 servings
Ingredients
| 4 |
cups |
day or two old bread cubes (about 1/2 pounds)
|
|
|
| 1 1/2 |
pounds |
ripe tomatoes, cored and coarsely chopped
|
|
|
| 1 |
|
red onion, thinly sliced
|
|
|
| 1/2 |
|
cucumber, peeled and cubed
|
|
|
| 2 |
ribs |
celery hearts, cubed
|
|
|
| 1/2 |
cup |
loosely packed fresh basil leaves
|
|
|
| 3 |
cloves |
garlic, minced
|
|
|
| 1 |
cup |
green olives, pitted, drained and halved
|
|
|
| 1-2 |
tablespoons |
red wine vinegar
|
|
|
|
|
Fine sea salt to taste
|
|
|
| 4 |
Tablespoons |
extra virgin olive oil
|
|
|
|
|
Freshly ground black pepper
|
|
|
Directions:
Place the bread cubes in a large bowl. Add tomatoes, onion, cucumber, celery and basil; toss gently. Add garlic and green olives.
Sprinkle with vinegar and salt; toss gently to blend. Drizzle oil over the salad. Sprinkle with pepper. Toss again.
Set aside for 30 minutes to allow bread to absorb the dressing.
Source: Patricia Wells-Trattoria
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/2607/