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    Bread Salad with Tomatoes and Lemon Cucu


    Source of Recipe


    Adapted from Williams-Sonoma Seasonal Celebration Series,Summer,by Joanne Weir (Time-Life Books, 1997).

    List of Ingredients




    3 lemon cucumbers or 1 English (hothouse)
    cucumber, peeled, halved, seeded and
    diced
    Coarse salt
    1/2 lb. stale coarse-textured white bread
    1/2 cup water
    5 ripe tomatoes, 1 1/2 to 2 lb. total, seeded
    and diced
    1 red onion, diced
    4 to 5 Tbs. red wine vinegar
    1/3 cup extra-virgin olive oil
    Salt and freshly ground pepper, to taste
    1/2 cup loosely packed fresh basil leaves, torn
    into small pieces

    Recipe



    Spread the diced cucumbers on paper towels and sprinkle with coarse salt. Let stand for 15 minutes. Place the cucumbers in a colander and rinse with cold water. Pat dry with paper towels.

    Meanwhile, cut the bread into slices 1 inch thick and place in a shallow dish. Sprinkle the bread with the water and let stand for 2 minutes. Then carefully squeeze the bread until it is dry. Tear into rough 1-inch pieces and place on paper towels. Let stand for 10 minutes.

    In a bowl, combine the cucumbers, tomatoes, onion and bread; toss gently.

    In a large bowl, whisk together the vinegar and olive oil. Season with salt and pepper. Add the bread mixture and the basil, mix gently and refrigerate for at least 1 hour or for up to 4 hours.

    Transfer to a platter and serve chilled. Serves 4 to 6.


 

 

 


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