Tomato, Olive, & Bread Salad
YIELD: 20 SERVINGS—GREAT FOR A CROWD
Ingredients:
32 ounces tomatoes
16 ounces calamata olives, pitted
1 bunch fresh basil
Italian dressing redwine vinegar
16oz. olive oil
2 Loaves crusty italian bread
red onions, chopped fine
1 cup capers
Instructions:
Origin of recipe: Nancy Amoroso Binger picked it up at Paul’s favorite “haunt”, Restaurant Row, and made it for the first time for Elif’s bridal shower. It was a smashing success! Everyone loved it!
Ingredients:
32 ounces tomatoes
16 ounces calamata olives, pitted
1 bunch fresh basil
Italian dressing redwine vinegar
16oz. olive oil
2 Loaves crusty italian bread
red onions, chopped fine
1 cup capers
Instructions:
- Day old bread or toasted bread is recommended.
- Cut bread into l” pieces. If necessary, dry out bread in oven 10-15 minutes.
- Prepare dressing with vinegar and olive oil, with a touch of balsamic vinegar.
- Mix all ingredients well and serve!!
- Add salt & pepper to taste
Origin of recipe: Nancy Amoroso Binger picked it up at Paul’s favorite “haunt”, Restaurant Row, and made it for the first time for Elif’s bridal shower. It was a smashing success! Everyone loved it!