Monday, December 27, 2010
Tomato Bread Salad
This recipe is from the Taste of Home magazine. It's wonderful!
1/4 cup fresh or dry basil*
8 cups French or Italian bread, cubed
3 cups quartered tomatoes**
1 cup red onion rings
1 can small black olives
Fold all above ingredients together in a large bowl.
In another smaller bowl, mix together:
1/2 cup olive or vegetable oil
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 Tbs red wine vinegar
Pour above mixture over bread mixture in large bowl. Let set at least 30 minutes before serving.
*Note: If using dry basil, it can be added to the oil mixture to soften it.
**Note: I cut my tomatoes smaller than quarter sized, into bite-sized chunks. But, this is personal preference.