Vegan Ckbk - Tomato, Bread, and Basil Salad

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* Exported from MasterCook *

 

Tomato, Bread, and Basil Salad

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound loaf of chewy, rustic bread

1/4 cup red wine vinegar

2 cloves garlic -- minced

1/4 teaspoon salt

several grinds black pepper

1/4 cup extra-virgin olive oil

1 medium cucumber

1 pound fresh pear tomatoes

1/4 cup diced red onion

1/4 cup fresh basil leaves -- firmly packed

2 tablespoons capers -- drained

6 large butter lettuce leaves

 

Preheat the oven to 350F. Cut the bread into 3/4-inch cubes and arrange the

cubes in a single layer on a baking sheet. Toast in the oven until lightly

browned and crisp on the outside, but still soft inside, about 8 to 10 minutes.

Set aside to cool completely.

 

Meanwhile, whisk together the vinegar, garlic, salt, and pepper, then add the

oil and whisk until emulsified, about 1 minute. Set the dressing aside.

 

If the cucumber is waxed or the skin tastes bitter, peel it. Cut the cucumber

in half lengthwise and use a spoon to scrape out and discard the seeds. Cut the

cucumber halves crosswise into 1/4-inch slices, and set them aside in a large

bowl.

 

Cut the tomatoes in half crosswise and squeeze them gently over the sink to

empty out the juicy seed pockets. Cut out and discard the stem ends, then dice

the tomatoes and add them to the cucumber. Add the onion, basil, capers, and

dressing and toss to combine. (This much can be done ahead of time and held at

room temperature for up to several hours.)

 

Just before serving, add the bread cubes to the tomato mixture and toss to

distribute evenly. Place a lettuce leaf on each plate and mound a portion of

the salad into it. Serve at room temperature.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 93 Calories; 9g Fat (84.8% calories from

fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 117mg

Sodium. Exchanges: 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

 

NOTES : This version of Tuscan " panzanella " is a late summer classic because

that's tomato harvest time, and you must use great, vine-ripened tomatoes for

this dish. The bread you select is also important. Choose a chewy, rustic

loaf, not the typical supermarket " French " bread. Having met these two

requirements, you're in for a real treat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0