Bread Salad With Blue Cheese Recipe

• 8 ounce crusty white or possibly whole wheat baguette cut 1" cubes, (abt 4 c. bread cubes)
• 1 lrg tomato seeded, and cut into 1/2" pcs
• 3/4 c. coarsely-minced Italian parsley
• 1/2 x sweet onion cut 1/2" pcs
• 1/2 sm fennel bulb trimmed, and cut into 1/2" pcs
• 1 c. raw young corn kernels
• 1/3 c. crumbled mild blue cheese
• 3 Tbsp. extra-virgin extra virgin olive oil
• 2 Tbsp. red wine vinegar Salt to taste Freshly-grnd black pepper to taste

1. Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl.
2. Toss till mixed.
3. Add in oil; toss again.
4. Add in vinegar; toss.
5. Taste and add in salt and pepper.
6. Serve immediately.
7. This recipe yields 4 to 6 servings.
8. Comments: Use just sufficient vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mix.
9. Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 c. diced vegetables for this salad.
10. NOTES :

crusty white, tomato, italian parsley, sweet onion, corn kernels, blue cheese, extravirgin extra virgin olive oil, red wine vinegar salt

Taken from cookeatshare.com/recipes/bread-salad-with-blue-cheese-91650 (may not work)