Subj : Tuscan Bread And Summer Vegetable Salad
To   : All
From : Ben Collver
Date : Sun May 26 2024 09:53:40

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tuscan Bread And Summer Vegetable Salad
 Categories: Italian, Salads
      Yield: 1 Batch

      2 sl Stale white country bread
           -(preferably Tuscan saltless
           -bread); thick, at least 1
           -day old
      6 lg Really ripe tomatoes;
           -deseeded and diced
      1 sm Red onion; finely chopped
    1/2    Cucumber; diced
      1 sm Celery stick; diced
      1 cl Garlic; crushed
      6 tb Extra virgin olive oil
      2 tb Red wine vinegar
     20 g  Basil leaves; roughly torn,
           -plus extra to serve
           Salt and freshly ground
           -black pepper

  Cut the crusts from the bread and tear into small pieces. Put the
  bread into a bowl and sprinkle with 2 tb cold water. The bread should
  be only just moist but not soggy.

  Work the bread with your fingers--like rubbing in butter when making
  pastry--to distribute the moisture through the bread and break it into
  smaller crumbs.

  Lightly mix in 2/3rds of the tomatoes, the onion, cucumber, celery,
  and garlic.

  Drizzle with half the olive oil, add the vinegar, season well with
  salt and pepper, then toss very gently.

  Cover and leave to stand for 30 minutes to allow the flavors to be
  absorbed into the bread.

  Lightly mix in the basil then serve drizzled with the rmaining olive
  oil and scattered with the remaining tomato and extra basil leaves.

  Recipe by Flavours of Tuscany by Maxine Clark, 2006

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