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Peasant Salad Recipe

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This recipe for Peasant Salad, by , is from The Chalupa/Kossmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Giordano
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup lightly packed fresh basil leaves, chopped
2 tbsp capers, drained
1 1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed with Garlic press or very finely chopped
4 medium-size tomatoes
2 medium-size cucumbers (about 10 oz each)
1 large yellow pepper
1 medium-size red onion
1 12-ounce loaf Italian bred
1/2 cup Kalamata olives
fresh basil sprig for garnish

Directions:
Directions:
About 30 minutes before serving:
1. In a large bowl, with wire whisk or fork, mix olive oil, red wine vinegar, basil, capers, salt, pepper, and garlic.
2. Cut tomatoes, cucumbers, yellow pepper and red onion into bite-size pieces. Add vegetables to bowl with dressing; toss well.
3. Cut bread into 1-inch chunks. Add bread to vegetable mixture; toss gently to coat with dressing. Top salad with olives. Garnish with basil sprig.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Carole first served this side dish on Easter in 1995.

 

 

 

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