Friday, July 17, 2009

July's Recipe of the Month

Recipe of the month is Tuscan Bread Salad which might have been served at the Valentini villa in Abby Green's Ruthlessly Bedded, Forcibly Wedded July Mills and Boon release.








4 large vine ripened tomatoes, cut into large cubes or wedges (I like cherry tomatoes)
1/2 pound crusty Italian bread, crusts (about 8 cups)** (make into croutons)
1 1/4 cups thinly sliced red onions
1 cup diced cucumber
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper
Mozzarella balls sliced in half
1 to 2 cups Arugula

Directions:

**Preheat oven to 375. Toss Italian bread in olive oil and garlic. Bake until toasted about 15 minutes.

In a large bowl, combine the tomatoes, bread, and onions, cucumnber and mozzarella balls. Add arugula and croutons.

In a small bowl, whisk together the garlic, vinegar and oil.

Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

(Courtsey of Chef Chris and The Food Channel)

2 comments:

Anonymous said...

Marilyn, this salad sounds wonderful, and some of the ingredients remind me of a caprese salad.

beth said...

OMG it looks superyummy. Wine will do better with it. Enjoyed going through it. Keep it up the good work.

 

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