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

Title: Charlotte's Bread Salad
Categories: Salads
Yield: 1 Salad

MMMMM---------------------------SALAD--------------------------------
4 c Day-old Italian, sourdough,
-or country bread; in 1"
-cubes
2 c Cherry tomatoes; up to 2-1/2
-c; chopped or halved, (A
-color mix is very pretty if
-you have it - clb)
1 sm Red onion; diced (optional)
3 tb Italian parsley; minced
1/2 c Kalamata olives; pitted and
-sliced, or more
2 tb Capers; drained
Salad greens; for serving
-(optional)

MMMMM------------------PRETTY GOOD VINAIGRETTE-----------------------
2 tb Red wine vinegar
1 Lemon; juice of
1 ts Dijon mustard; heaping
2 cl Garlic; minced or pressed
2/3 c Olive oil (extra-virgin
-recommended)
Salt and freshly ground
-pepper

Pretty Good Vinaigrette:

Make the dressing by combining the mustard, vinegar, lemon juice, and
garlic in a bowl. Whisk the olive oil in. Add salt and pepper; add a
little more mustard or vinegar if you want it a little sharper.

Salad:

Put the bread cubes in a large mixing bowl and pour part of the
dressing over them. Toss to coat evenly. Let sit for 30 minutes or so.

Here's where Charlotte gives you a big tip not in the original recipe:

If you are using diced tomatoes, keep back some of the dressing and
add the tomatoes shortly after you add the salad dressing to the
bread bits. They exude delicious juice and moisten the bread. If you
add all the dressing, the bread will get soggy in a bad way. The
dressing makes 1 cup; for a double recipe of salad with juicy
tomatoes, I used 1/2 to 2/3 cup of dressing (out of the total 2 cups
for a double recipe of dressing) and the salad was fine. This is
especially useful if you end up having leftovers, which I did. I will
also often let the cubes soak for a bit longer as I prepare other
things, covered with a clean kitchen towel.

To serve, add the tomatoes (if you didn't add them in before - clb),
onions, olives, parsley, and whatever variants you're using to the
bread cubes and toss. Serve on salad greens if desired.

Variation:

Roasted red and/or yellow bell peppers, diced.

Variation:

Fry four slices of bacon. Use 2 tb bacon fat and enough olive oil to
make 2/3 cup. Crumble the bacon in the salad.

Variation from Samantha Demidavicius of RFC:

Replace some or all of the parsley with fresh chopped basil.

Recipe by Michele Anna Jordan in Kitchen Garden magazine

Recipe FROM: <https://web.archive.org/web/20170327173846/
http://recfoodcooking.org/sigs/Charlotte Blackmer/
Charlotte's Bread Salad.html>

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