REC - Bread Salad mith Tomatoes and Olives - RFC Cookbook page 38

rec.food.cooking - cookbook - page 38
Soups, Salads & Vegetables

Bread Salad mith Tomatoes and Olives

Dressing:
2 tablespoons red wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard
2 cloves garlic, minced or pressed
2/3 cup (160 ml) olive oil (Extra-Virgin recommended)
salt and freshly ground pepper

Salad:
4 cups (200 g) day old Italian, sourdough, or country bread in 1-inch
(2.5 cm) cubes
2 cups to 2-1/2 cups (400-500 g) tomatoes (chopped or cherry)
1 small red onion (diced) (optional)
3 tablespoons italian parsley, minced
1/2 cup (about 90 g) or more kalamata or other good
olives (pitting and slicing optional but nice)
Salad greens for sen/ing (optional)

Make the dressing by combining the mustard, vinegar, lemon juice, and
garlic in a bowl. Whisk the olive oil in. Add salt and pepper; add a
little more mustard or vinegar if you want it a little sharper. Put the
bread cubes in a large mixing bowl and pour part of the dressing over
them. Toss to coat evenly. Add the tomatoes and toss to coat. Add more
dressing in small amounts as needed. lf your tomatoes are juicy, using
all the dressing will make it soggy. Let sit for 30 minutes or longer at
room temperature. To serve, add the (optional) onions, olives, and
parsley to the bread cubes and toss. Serve on salad greens if desired.
Serves 4.

Notes: Based on a recipe by Michele Anna Jordan originally published in
Kitchen Garden magazine. Doubles and triples nicely.Variations:
1. Roasted red bell peppers, diced.
2. Fresh basil chopped finely or sliced in thin ribbons for all or part
of the
parsley.
3. 1-2 tablespoons drained capers.
4. Fry four slices of bacon. Use 2 tablespoons bacon fat and enough olive
oil to make 2/3 cup. Crumble the bacon in the salad. This is a BLT salad.

Source: Charlotte Blackmer - California, USA