Italian Bread Salad

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* Exported from MasterCook *

 

Italian Bread Salad

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/2 pound Day-old Coarse Peasant Bread or Sturdy

Italian-style Bread -- cut or torn into 1/2 to 1 inch

cubes

1/2 cup extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1 pound Tomatoes: 2 Large Vine Ripened Tomatoes

or 4 Vine Ripened Plum Tomatoes -- cut into 1/2 to 1

inch cubes

1 tablespoon finely diced onion

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh parsley

few grindings of sea salt

few grindings black pepper

 

Put the cubed bread in a large bowl. Mix the olive oil, vinegar, tomatoes,

onion, and half of the herbs in a separate bowl. Let stand to allow the flavors

to mix and develop, 10 minutes or so. Then pour the mixture over the cubed

bread, sprinkle on the remaining herbs, and toss to mix well. Season with sea

salt and pepper to taste.

 

Source:

" A Cook's Wares "

 

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Per Serving (excluding unknown items): 967 Calories; 108g Fat (98.7% calories

from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Vegetable; 21 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : There are many uses for day-old bread. In Italy, they make Bread Salad.

There are many recipes for Bread Salad; this one is adapted from Italian

Classics by Cook's Illustrated.

 

Using fresh tomatoes, mint, parsley, and oregano, plus red wine vinegar and

extra virgin olive oil, you will turn a simple leftover into a flavorful

delight.

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