Bread Salad with Tomatoes and Olives

[Guest guest]

Bread Salad with Tomatoes and Olives

 

1 cup water

3 tablespoons red wine vinegar

1 piece stale, rustic whole-grain bread, cut into 1 inch cubes (6 ounces)

1/3 cup extra-virgin olive oil

1 pint cherry tomatoes, halved

1 cup thinly sliced celery

1 cup coarsely chopped green olives

1 medium sweet onion, thinly slliced

1/2 cup coarsely chopped basil

1/2 cup coarsely chopped mint or Italian parsley

1 tbsp. dried oregano

salt and freshly ground pepper

 

In a large bowl, mix the water with 2 tablespoons of the vinegar. Swirl the

bread cubes in the vinegar water, then drain the bread in a colander, gently

squeezing out any excess moisture. In a small bowl, mix the olive oil with the

remaining tablespoon of vinegar. In a large bowl, stir the cherry tomatoes with

the celery, olives, onion, basil, mint and oregano. Gently fold in the bread.

Add the dressing and toss well. Season with salt and pepper and serve. Serves 6.

 

 

 

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