Friday, April 26, 2013

A Recipe

Bread Salad

2-4 slices of Italian bread sliced ½” thick or
16 slices of baguette thinly sliced, toasted or grilled and cut in ½” cubes
2 red peppers, grilled and peeled, cut in 1 sq. inch pieces
1 cup tomatoes, sliced
½ cup green onions (4-5 pc.), white and green parts, chopped
3 cloves garlic, finely minced
2 tbsp. (1 rib) celery, thinly sliced
2/3 cup feta cheese, cubed
½ cup Greek black olives, pitted and halved
2 tsp. green pepper corns, packed in brine and drained; may be replaced with capers
¼ – ½ jalapeno chili, cored seeded, and finely minced
3 tbsp. virgin olive oil
2 tbsp. red wine vinegar
2-3 tbsp. water
½ tsp. salt
½ tsp. pepper

Toss all dry ingredients in a bowl and set aside, without the bread. Mix all before serving.
Stir in the liquids and pour over the solid parts just before serving.
Mix well. Makes about 4 servings.

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