A last, delicious taste of summer!
BREAD SALAD WITH TOMATOES AND OLIVES – FAYETTEVILLE PILATES AND BARRE
3 tablespoons red wine vinegar
1/3 cup olive oil
1 piece of stale, rustic bread, cut into 1-inch cubes (6-ounces), and lightly toasted
1 pint cherry tomatoes, halved
1 cup sliced celery
1 cup coarsely chopped green olives
1/2 cup coarsely chopped basil
1/2 cup coarsely chopped mint
1 tablespoon dried oregano
salt and freshly ground black pepper
In a small bowl, mix the vinegar with the olive oil. In a large bowl, stir the cherry tomatoes with the celery, olives, basil, mint and oregano. Gently fold in the bread. Add the dressing and toss well. Season with salt and pepper.
Recipe adapted from Food and Wine, September 2007