| 6 c
[1 lb] |
coarse peasant bread, day old, crusts removed, and cut into 1" cubes |
| 1/2 c | olive oil |
| 2 tsp | mustard |
| 2 tbs | balsamic vinegar |
| 1 tbs | red wine vinegar |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 3 large
[2 lb] |
vine-ripened tomatoes, cored, seeded, and cut into medium dice |
| 1/2 c | red onion, sliced paper thin |
| 3 tbs | basil or mint |
| 1 tbs | fresh oregano |
| 2 tbs | fresh parsley |
Place the bread cubes in shallow bowl. Whisk together the oil, mustard, vinegar, salt, and pepper. Mince the herbs. Stir together the vinaigrette, tomatoes, onions, and half of the herbs. Let stand 10 minutes to one hour. Stir the tomato mixture in with the bread and sprinkle on the remaining herbs. Check seasonings, and serve.