From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Dressing:
TO PREPARE:
1. Place bread slices in a medium bowl and cover with water. Let soak for 5 minutes. Squeeze out the excess water well. Crumble the bread into salad bowl.
2. Add tomatoes, onion, tuna, olives and basil to the bread. Set aside.
3. In a food processor or small bowl, combine together garlic, vinegar and salt. Add olive oil in a stream and whisk until emulsified. Toss with the salad and serve at room temperature.
NOTE: You may substitute 8 ounces chopped cooked chicken breast or crabmeat for the tuna.
SERVES: 6 - 8
- 1/2 pound day old sourdough bread, crust removed and sliced
- 2 large tomatoes, peeled, seeded and chopped
- 1 medium red onion, thinly sliced, with slices cut into quarters
- 6-1/4-ounce can white tuna packed in water drained and flaked
- 1 cup pitted black olives
- 1 cup coarsely chopped basil leaves
Dressing:
- 3 cloves minced garlic
- 2 Tablespoons red wine vinegar
- Salt to taste
- 1/3 cup olive oil
TO PREPARE:
1. Place bread slices in a medium bowl and cover with water. Let soak for 5 minutes. Squeeze out the excess water well. Crumble the bread into salad bowl.
2. Add tomatoes, onion, tuna, olives and basil to the bread. Set aside.
3. In a food processor or small bowl, combine together garlic, vinegar and salt. Add olive oil in a stream and whisk until emulsified. Toss with the salad and serve at room temperature.
NOTE: You may substitute 8 ounces chopped cooked chicken breast or crabmeat for the tuna.
SERVES: 6 - 8
