1 tb Red wine vinegar
1 Clove garlic, minced and
-mashed to a paste
With a pinch of salt
1/4 c Extra virgin olive oil
2 c 3/4-inch cubes crusty bread
1/2 lb Vine-ripened tomatoes, cut
-into 3/4-inch
Wedges
1/2 lb Vine-ripened yellow
-tomatoes, cut into
3/4-inch wedges
1/4 c Nicoise or Kalamata olives
1/4 c Basil leaves; chopped fine
1 tb Fresh marjoram; chopped fine
In a bowl whisk together vinegar, garlic paste and pepper to taste and
whisk in oil until emulsified. Add remaining ingredients and salt to taste
and toss to combine well. Let salad stand at room temperature 15 minutes to
allow bread to soak up some of the dressing.
Yields
2 Servings