Tomato Bread Salad
- Sourdough bread
- cherry tomatoes (1 pint) or more
- 10-15 leaves fresh basil
- one red onion thinly sliced
- 2 T. red wine vinegar
- 1/2 cup olive oil
- 1/4 cup basalmic vinegar
- 1 T. salt
- 1 t. black pepper
- remove the crust from the bread. Break into bite sized pieces. Put on baking sheet, coat with olive oil and sprinkle with1/2 t. salt. Bake in slow oven, 250 degrees for 40 minutes. As this cooks, slice the red onion. Place in a bowl with the 2 T. red wine vinegar. Let sit for 20- 30 minutes to macerate. Slice cherry tomatoes, basil. To make dressing, combine 1/2 c. olive oil, 1/4 cup balsamic vinegar, mascerated onions, 1 T. salt, 1 t. black pepper and whisk together. Just before serving, add bread, tomatoes, basil, and lightly sprinkle with salt. Add dressing and let sit for 5 minutes. Serve!
bread, tomatoes, basil, red onion, red wine vinegar, olive oil, basalmic vinegar, salt, black pepper
Taken from www.epicurious.com/recipes/member/views/tomato-bread-salad-52420291 (may not work)