Florentine Tomato and Bread Salad

Florentine Tomato and Bread Salad Ingredients

2 c 1/2" cubes cut from -- stale	Chopped
Whole-wheat	5 tb Olive oil
Italian bread	2 tb Red-wine vinegar
1 Cucumber	Salt
4 To 6 tomatoes; peeled --	Fresh ground black pepper
Seeded and cut into	1 sm Head romaine lettuce --
1 Inch pieces	Leaves separated, wa
3/4 c Red onion -- chopped	And spun or patted dry
3 tb Fresh basil leaves --

Instructions for Florentine Tomato and Bread Salad

Place the bread cubes in a mixing bowl, and add enough cold water to cover them. Let the cubes soak for 5 minutes. Meanwhile, halve the cucumber length-wise and cut off the ends, but do not peel it. Scrape out the cucumber seeds with a teaspoon. Cut enough cucumber into 1/4 inch dice to measure 1 1/2 cups. Drain the bread, gently squeezing out as much of the moisture as you can with your hands. Drop the bread cubes in a large salad bowl, and mix in the cucumber, tomatoes, onion, basil, 4 tablespoon of olive oil, 1 tablespoon of vinegar, about 1 teaspoon salt and about 1/4 teaspoon pepper. Cover the bowl and let mixture at room temperature for at least two hours. To serve the salad, add the remaining spoonfuls of olive oil and vinegar, and additional salt and pepper to taste. Line a platter with romaine leaves, and spoon the salad onto the center of the leaves, or serve directly from the salad bowl. MM reformat of Scott A. Steinbrinks The Cookbook for Apple IIGS (11SSTEIN@GALLUA, GEnie S.STEINBRIN3). Recipe By : From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: TomatoesCuisine: Uncategorized

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