Name: Tomato-Bread Salad
Prep time: 15 min
Ingredients: 6 cups torn pices of country-style round Italian bread; 2 ½ pounds ripe beefsteak tomatoes, halved, seeded and cut into 1/2-inch pieces; 1 ounce caponata (eggplant salad); 2 tablespoons red-wine vinegar; 1 ½ teaspoons salt; ½ teaspoon ground black pepper; ⅓ cup good-quality olive oil; 1 tablespoon chopped fresh herbs, such as oregano, basil, rosemary or thyme; Lettuce leaves

Whisk together vinegar, salt and pepper in small bowl. Slowly whisk in oil. Pour over bread mixture; toss to coat. Toss in herbs. Serve on a bed of lettuce leaves. Makes 6 servings.

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Tomato-Bread Salad

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