MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Italian Bread Salad
 Categories: Salads, Breads
      Yield: 6 Servings
 
      6 c  Country bread; cubed 3/4"
    1/2    Seedless cucumber
      1    Celery rib; thin sliced
    1/2 c  Scallion; chopped
    1/2 c  Kalamata olives;
           - pitted, chopped
      1 tb Capers; drained, chopped
    3/4 c  Flat-leaf parsley leaves;
           - packed
    3/4 c  Basil leaves; torn, packed
    1/3 c  Extra-virgin olive oil;
           - fine quality
    1/4 c  Red-wine vinegar
 
  Think of this as "panzanella verde." There's a lightness here and
  an herby earthiness that make this the kind of salad you really
  want on the hottest of summer days.
  
  Preheat oven to 300°F/150°C with rack in middle.
  
  Spread out bread in a 4-sided sheet pan and toast in oven, stirring
  occasionally, until pale golden, 20 to 25 minutes. Cool completely.
  
  While bread cools, halve cucumber lengthwise, then core and thinly
  slice.
  
  Toss together bread, cucumber, remaining ingredients, 1/4 ts salt,
  and 1/2 ts pepper and let stand, tossing occasionally, 30 minutes.
  Season with additional oil, vinegar, salt, and pepper.
  
  Recipe by Lillian Chou
  
  Recipe FROM: Gourmet Magazine, Jun 2008
  
  Formatted by: Dave Drum, Jun 24, 2008
  
  Uncle Dirty Dave's Archives
 
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