04-09-2005, 05:04 PM
1/2 loaf Saint Louis Bread Company sourdough
3/4 cup chicken or beef stock
4 ripe tomatoes, cubed
1 cucumber, halved and sliced
2 green onions, sliced
1/4 cup roasted red peppers, drained and diced
4 tablespoons light olive oil
4 tablespoons red wine vinegar
1/2 teaspoon salt
Pepper to taste
10 basil leaves, thinly sliced
Fresh lettuce leaves
Cut the crusts off the bread before cutting into 1-inch cubes. Place the cubes in a large salad bowl with the tomatoes, cucumber, green onion and roasted peppers. Pour the stock over this mixture and toss well. Whisk the oil, vinegar, salt and pepper together in a glass measuring cup. Pour the dressing over the bread mixture and toss gently. Finish by scattering the thinly sliced basil over the top.
Serve immediately or chill for up to 30 minutes.
3/4 cup chicken or beef stock
4 ripe tomatoes, cubed
1 cucumber, halved and sliced
2 green onions, sliced
1/4 cup roasted red peppers, drained and diced
4 tablespoons light olive oil
4 tablespoons red wine vinegar
1/2 teaspoon salt
Pepper to taste
10 basil leaves, thinly sliced
Fresh lettuce leaves
Cut the crusts off the bread before cutting into 1-inch cubes. Place the cubes in a large salad bowl with the tomatoes, cucumber, green onion and roasted peppers. Pour the stock over this mixture and toss well. Whisk the oil, vinegar, salt and pepper together in a glass measuring cup. Pour the dressing over the bread mixture and toss gently. Finish by scattering the thinly sliced basil over the top.
Serve immediately or chill for up to 30 minutes.