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Ingredientes
- 1 Tbsp. red-wine vinegar
- 1 x garlic clove mashed to paste with
- 1 pch salt
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. extra-virgin extra virgin olive oil
- 2 c. crusty bread cubes, 3/4"
- 1/2 lb vine-ripened red tomatoes cut 3/4" wedges
- 1/2 lb vine-ripened yellow tomatoes cut 3/4" wedges
- 1/4 c. Nicoise or possibly Kalamata olives
- 1/4 c. fresh basil leaves washed well,
- Â Â spun dry, and minced fine
- 1 Tbsp. finely-minced fresh marjoram leaves
- Â Â Salt to taste
Direcciones
- In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil till emulsified. Add in remaining ingredients and salt to taste and toss to combine well.
- Let salad stand at room temperature 15 min to allow bread to soak up some dressing.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 2 servings | |
| Calories 263 | |
| Calories from Fat 254 | 97% |
| Total Fat 28.69g | 36% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 10% |
| Potassium 28mg | 1% |
| Total Carbs 2.04g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.05g | 0% |
| Protein 0.4g | 1% |
