Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/2607/
Tuscan Bread Salad
Yield: 6 - 8 servings
Ingredients
| 4 | cups | day or two old bread cubes (about 1/2 pounds) | |
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| 1 1/2 | pounds | ripe tomatoes, cored and coarsely chopped | |
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| 1 | red onion, thinly sliced | ||
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| 1/2 | cucumber, peeled and cubed | ||
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| 2 | ribs | celery hearts, cubed | |
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| 1/2 | cup | loosely packed fresh basil leaves | |
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| 3 | cloves | garlic, minced | |
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| 1 | cup | green olives, pitted, drained and halved | |
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| 1-2 | tablespoons | red wine vinegar | |
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| Fine sea salt to taste | |||
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| 4 | Tablespoons | extra virgin olive oil | |
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| Freshly ground black pepper | |||
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Directions:
Place the bread cubes in a large bowl. Add tomatoes, onion, cucumber, celery and basil; toss gently. Add garlic and green olives.
Sprinkle with vinegar and salt; toss gently to blend. Drizzle oil over the salad. Sprinkle with pepper. Toss again.
Set aside for 30 minutes to allow bread to absorb the dressing.
Source: Patricia Wells-Trattoria
Please note that some ingredients and brands may not be available in every store.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/2607/
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