Tomato Bread Salad with Herbs

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<mx2 source= " MasterCook 5.0 " date= " August 15, 2000 " >

<Summ>

<Nam>

Tomato Bread Salad With Herbs

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<RcpE name= " Tomato Bread Salad With Herbs " author= " Cooking Live, #CL9556: Al

Fresco Dining: Cook Along " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Tomato Bread Salad With Herbs

 

Recipe By :Cooking Live, #CL9556: Al Fresco Dining: Cook Along

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons red-wine vinegar

2 garlic cloves -- minced and mashed to

Pepper -- to taste

1/2 cup extra-virgin olive oil

4 cups 3/4-inch cubes crusty bread

1 pound vine-ripened red tomatoes -- cut into 3/4-inch we

1 pound vine-ripened yellow tomatoes -- cut into 3/4-inch we

1/2 cup nicoise or kalamata olives

1/2 cup fresh basil leaves -- washed well, spun dr

2 tablespoons fresh marjoram leaves -- chopped fine

 

In a bowl whisk together the vinegar, garlic paste and pepper to taste, and

whisk in oil until emulsified. Add the remaining

ingredients and salt to taste and toss to combine well. Let salad stand at room

temperature 15 minutes to allow bread to soak up

some dressing.

 

Source:

" Epicurious "

S(Formatted by):

" KES on 8/15/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 424 Calories (kcal); 31g Total Fat; (64% calories from fat); 6g

Protein; 33g Carbohydrate; 0mg Cholesterol; 425mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 4722 0 0 0 2337 1514 1514 4282 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Salads

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<IngR name= " red-wine vinegar " unit= " tablespoons " qty= " 2 " >

<INtI>

4722

</INtI>

</IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

minced and mashed to a paste with a pinch salt

</IPrp>

</IngR>

<IngR name= " Pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " 3/4-inch cubes crusty bread " unit= " cups " qty= " 4 " >

<INtI>

2337

</INtI>

</IngR>

<IngR name= " vine-ripened red tomatoes " unit= " pound " qty= " 1 " >

<IPrp>

cut into 3/4-inch wedges

</IPrp>

<INtI>

1514

</INtI>

</IngR>

<IngR name= " vine-ripened yellow tomatoes " unit= " pound " qty= " 1 " >

<IPrp>

cut into 3/4-inch wedges

</IPrp>

<INtI>

1514

</INtI>

</IngR>

<IngR name= " nicoise or kalamata olives " unit= " cup " qty= " 1/2 " >

<INtI>

4282

</INtI>

</IngR>

<IngR name= " fresh basil leaves " unit= " cup " qty= " 1/2 " >

<IPrp>

washed well, spun dry and chopped fine

</IPrp>

</IngR>

<IngR name= " fresh marjoram leaves " unit= " tablespoons " qty= " 2 " >

<IPrp>

chopped fine

</IPrp>

</IngR>

<DirS>

<DirT>

In a bowl whisk together the vinegar, garlic paste and pepper to taste, and

whisk in oil until emulsified. Add the remaining

ingredients and salt to taste and toss to combine well. Let salad stand at room

temperature 15 minutes to allow bread to soak up

some dressing.

</DirT>

</DirS>

<Srce>

Epicurious

</Srce>

<AltS label= " Formatted by " source= " KES on 8/15/00 " />

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