1 lb. asparagus or green beans 1 seedless cucumber 3-4 small tomatoes Sliced red onion 3/4 c. pitted calamata olives 1/4 c. capers Salt and Petter to taste 2 tbsp. olive oil 3 tbsp. red wine vinegar Day old bread, cut in cubes
Blanch asparagus or green beans until tender and rinse with cold water to stop cooking. Cut into bite-sized pieces. Cut the cucumber and tomatoes into chunks and add. Add the remaining ingredients, except the bread. Add the bread just before serving.
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