2 tablespoons red-wine vinegar |
2 garlic cloves, minced and mashed to a paste with a pinch salt |
pepper, to taste |
1/2 cup extra-virgin olive oil |
4 cups 3/4-inch cubes crusty bread |
1 pound vine-ripened red tomatoes, cut into 3/4-inch wedges |
1 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges |
1/2 cup nicoise or kalamata olives |
1/2 cup fresh basil leaves, washed well, spun dry and chopped fine |
2 tablespoons fresh marjoram leaves, chopped fine |
