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Olive Bread Salad




Source of Recipe


Tribeca Oven


List of Ingredients




# 1/2 pound of olive bread (approximately half of one bread) cut into 3/4 inch cubes
# 1 tablespoon of red wine vinegar
# 1/4 cup of extra virgin olive oil
# 1 garlic clove, minced and mashed to a paste
# 1/2 pound of red tomatoes, cut into 3/4 inch wedges
# 1/2 pound vine-ripened yellow tomatoes cut into 3/4 inch wedges (you can substitute yellow peppers)
# 1/4 cup of basil leaves (fresh if possible), washed, spun dried and finely chopped
# 1 table spoon fresh marjoram leaves, finely chopped

Recipe



Place vinegar and garlic paste in a bowl. Whisk together and then add oil and whisk until emulsified. Add remaining ingredients, season with salt and pepper to taste, and toss to mix all ingredients well. Let salad stand at room temperature for 15-25 minutes to allow bread to soak up dressing.

Serves 2