 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
From the Italian Inn cookbook. A different twist on a Tuscan Bread Salad Ingredients:
6 cups cubed day-old italian bread (3/4-inch) |
1/3 cup olive oil |
1/4 cup red wine vinegar |
4 garlic cloves, minced |
1/2 teaspoon salt (to taste) |
1/4 teaspoon fresh coarse ground black pepper |
2 cups pitted sweet cherries (fresh) |
2 cups sliced red bell peppers |
2 cups sliced yellow bell peppers |
1/2 cup julienned fresh basil |
1/4 cup sliced ripe olives |
3 tablespoons drained capers |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Place bread in large bowl and let stand, uncovered for 30 minutes or until slightly dry.
2. In a bowl, whisk together the oil, vinegar, garlic, salt & pepper. Pour dressing over bread.
3. and toss until all liquid is absorbed.
4. In another bowl, combine the cherries, peppers, basil, olives and capers.
5. Alternately layer bread and cherry mixture in a serving bowl, beginning with bread and.
6. ending with pepper mixture. Let stand 1 hour at room temperature before serving. Sprinkle.
7. with Parmesan cheese just before serving. 6 Servings.
|
|