*  Exported from  MasterCook  *
                       Bread Salad With Tomatoes (Mf)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Side-Sal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         slighlty dried out italian bread
                         --cut into 1-inch thick slices
                         water to cover bread
    2      tablespoons   extra virgin olive oil
    2      tablespoons   vegetable oil
    1      tablespoon    balsamic vinegar
    1      tablespoon    white wine vinegar -- (up to 2)
                         salt and dried red pepper flakes
    4      ounces        red onion -- finely chopped
    4                    vine ripened medium tomatoes -- washed
                         --and cut into chunks (seeds and all)
                         salt and freshly ground black pepper
      1/2  cup           torn fresh stemmed basil leaves
 Set bread slices in the bottom of a bowl and cover them with cool water;
 let stand while you make the dressing.
 In another mixing bowl combine the olive and vegetable oil, valsamic
 vinegar and 1 tablespoon of the white wine vinegar; mix and season with
 salt and dried red pepper flakes. If you don't think the bread salad will
 be tangy enough, then drizzle in more vinegar.
 After 15 minutes of soaking the bread, squeeze it dry, remove as much of
 the crust as possible and cut into large chunks. Toss into the dressing
 with the red onion and tomatoes; adjust the seasoning, combine with the
 basil and let stand for 30 minutes at room temperature before serving.
 If you wish, serve with slices of fresh mozarella cheese for some added
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