Bread Salad with Tomatoes, Onions and Olives
2 tablespoons red wine vinegar
1 juice of 1 lemon
1 teaspoon Dijon mustard
2 cloves garlic, minced or pressed
2/3 cup olive oil
salt and pepper
4 cups day-old Italian or country bread, in 1" cubes
2 to 2-1/2 cups tomatoes, chopped
1 small red onion, diced
3 tablespoons Italian parsley, minced
1/2 cup kalamata olives, pitted and sliced
Make the dressing by combining the mustard, vinegar, lemon juice,
and garlic in a bowl. Whisk the olive oil in. Add salt and pepper;
add a little more mustard or vinegar if you want it a little sharper.
Put the bread cubes in a large mixing bowl and pour the dressing
over them. Toss to coat evenly. Let sit for 30 minutes or so.
To serve, add the tomatoes, onions, olives, and parsley to the
bread cubes and toss. Serve on salad greens.
Variation: Roasted red bell peppers, diced.
Variation: Fry four slices of bacon. Use 2 Tablespoons bacon fat
and enough olive oil to make 2/3 cup. Crumble the bacon in the