Tuscan Bread Salad

[Guest guest]

Tuscan Bread Salad

 

8 oz. day-old Italian bread, cut into 1 " cubes

3 TB olive oil

2 TB balsamic vinegar

3 small, ripe tomatoes, cut into 1 " cubes

1 small red onion, finely chopped

2 small bell peppers (1 red and 1 yellow), cut into 1 " cubes

2 garlic cloves, minced

 

~~~Dressing~~~

1/4 cup olive oil

2 TB red wine vinegar

Salt and ground black pepper

1 bunch fresh basil

2 TB capers OR pimiento stuffed green olives, chopped, optional

 

Remove the crust from the bread, cut it into slices, and then dice into 1 "

pieces. Put the bread in

a bowl. Mix the oil, vinegar, and 2 tablespoons water in a small bowl and add

to the bread. Mix and

let stand for 15 minutes.

 

Wash the tomatoes and cut into 1/2 " cubes. Put them in a large bowl. Add the

onion to the bowl.

 

Add peppers and garlic the bowl.

 

To make the Dressing:

In a small bowl, whisk together the olive oil, vinegar, 1/2 teaspoon salt,

and 1/4 teaspoon pepper.

Wash the basil, pat dry with paper towels, and finely chop. Add to the

dressing. Add the capers or

green olives, if desired.

 

Add the marinated bread and the dressing to the vegetables in the bowl. Toss

well and let stand for

at least 20 minutes and up to an hour before serving.

 

Yield: 4 servings.