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INGREDIENTS
DIFFICULTY: LOW PREP. TIME 30 MIN COOKING TIME: 0 MIN SERVINGS: 4 COST: LOW
1/2 POUND TOMATOES CUT IN PIECES OR CHERRY TOMATOES HALVED
3 CUCUMBERS, CUT IN CUBES
2 RED ONIONS, CUT IN PIECES
BASIL LEAVES
ABOUT 1 POUND ITALIAN BREAD, BEST IF YOU CAN FIND THE TUSCAN BREAD, 1 TO 2 DAYS OLD, SLICED
SALT AND PEPPER TO TASTE
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL OR AS MUCH NEEDED TO CONDITION TO TASTE
2 TBLSPOONS RED WINE VINEGAR OR AS MUCH NEEDED TO TASTE
RECIPE
IN A LARGE BOWL PLACE THE BREAD WITH AS MUCH WATER NEEDED TO COVER IT. SET A SIDE.
IN A MEDIUM BOWL PLACE THE TOMATOES, CUCUMBER, ONION, BASIL, SALT, PEPPER AND OLIVE OIL. STIR
USING YOUR HANDS, SQUEEZE THE WATER OUT OF THE BREAD AND CRUMBLE IT APART. PLACE THE BREAD IN A LARGE BOWL
ADD THE TOMATO MIXTURE TO THE BREAD AND STIR
ADD THE VINEGAR AND MORE OLIVE OIL
STIR VERY WELL AND TASTE A LITTLE TO MAKE SURE THERE IS ENOUGH SALT, OIL AND VINEGAR. PLACE, COVERED, IN THE REFRIGERATOR UNTIL READY TO SERVE.
SERVE COLD AS AN APPETIZER OR AS A MAIN DISH DURING THE SUMMER MONTHS. ENJOY THIS VERY TYPICAL FLORENTINE DISH!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES