Ingredients
- 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
Directions
In a bowl whisk together the vinegar, garlic paste and pepper to taste, and whisk in oil until emulsified. Add the remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some d
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By mitzim3_9620522
River Forest, IL
on May 25, 2009
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This was simple and fresh and got lots of compliments. I only added grated asiago cheese I was trying to use up. I loved the flavor of everything mixed together. Delish.
By maggiemae780_853574
Austin, TX
on October 25, 2005
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My boyfriend was skeptical of this one, since he loves tomatoes and is not a big bread person (I am and we both thought it was unique and delicious, he was surprised at how much he liked it and I was delighted by the mix of flavors and a new "salad" when you want to mix things up!
By mvincen46_1293931
Buellton, CA
on October 23, 2004
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I served this for a dinner party and everyone wanted the recipe. It definately was the hit of the party, everyone couldn't stop talking about it.
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