BVR: Tomato and Bread Salad

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* Exported from MasterCook Mac *

 

Tomato and Bread Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound stale bread -- sliced 1/2 " thick

1 large garlic clove -- cut in half

1 small sweet red onion -- cut in half and

-- or white onion -- thinly sliced

4 tablespoons red wine vinegar

1 1/2 pounds ripe tomatoes

-- cut in wedges or sliced

7 tablespoons extra virgin olive oil

-- or use half the oil, half plain nonfat

-- yogurt or buttermilk

coarse salt -- to taste

freshly ground black pepper -- to taste

2 tablespoons fresh basil

-- chopped, slivered, or torn

 

1

If the bread is still soft, lightly toast it. Rub the bread slices on

both sides with the cut garlic clove, and break up or cut into bite-size

pieces. Place in a large salad bowl.

2

Toss the onion with 1 tablespoon of the vinegar and cover with cold

water. Soak for 15 minutes, drain, and rinse. Add to the salad bowl

along with the tomatoes.

3

Mix together the remaining 3 tablespoons vinegar with 6 tablespoons of

the olive oil. Toss with the bread, onion, and tomatoes in the salad

bowl. Add salt and pepper and toss again. Let sit for 1 hour.

4

Add the remaining 1 tablespoon of the olive oil and the basil to the

salad. Toss, adjust the seasonings, and serve.

 

Advance preparation: The salad will keep for 2 to 3 hours at room

temperature or refrigerator.

 

Makes 4 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 375 Calories; 26g Fat (61%

calories from fat); 5g Protein; 32g Carbohydrate; 1mg Cholesterol; 313mg

Sodium

 

NOTES : Rather than throw away stale bread, I use it for salads like

this one. It's a slightly altered version of an Italian summer salad. In

the Italian version, the bread is moistened with water first, and

crumbled. Here the juice of the tomatoes and the vinegar moisten the

bread, which is cut into thick croutons. If you want to make a lower-fat

version of this dish, substitute plain nonfat yogurt or buttermilk for

half the olive oil.

 

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