|
Title: Bread and Tomato Salad Categories: Salads Yield: 1 Servings ----------------------------LYNN THOMAS DCQP82A---------------------------- 1/4 Loaf (about 1/4 pound) -day-old OR Italian bread, -cut into 1/2-inch cubes -(about 3 cups) 1/2 c Vegetable broth 2 tb Red wine vinegar 1 English cucumber, peeled, -split, seeded, thinly -sliced (about 3 cups) 5 Green onions, white part -only, thinly sliced 1/2 c Finely diced red onion 1 lb Plum or beefsteak tomatoes, -seeded, cut into 3/4-inch -chunks 6 Basil leaves, chopped 3 tb Olive oil Salt Freshly ground pepper For serving, radicchio -leaves In large bowl, moisten bread with broth; squeeze out excess liquid and discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to taste with salt ad pepper. Toss gently (use forks or hands); refrigerate for at least 1 hour. Can be made a day ahead. Season to taste. For serving, use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4 servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43 gram fiber. Source: Coco Pazzo Restaurant, Chicago. Recipes by Chef Gregorio Stephenson Recipe by: Los Angeles Times 7-18-96 Posted to MC-Recipe Digest V1 #612 by Nancy Berry |