Bread and Summer Vegetable Salad

Brenda V(Made at RS Enrichment '08-very good)

6 servings

2 tomatoes, cut into bite-size pieces

1 small cucumber, peeled and sliced

1 cup (1 ounce/30 g) fresh basil leaves, torn into small pieces, plus whole leaves for garnish

1 small red onion, thinly sliced

½ cup extra-virgin olive oil, or as needed

3 Tablespoons red wine vinegar or to taste

Salt and freshly ground pepper to taste

6-8 slices coarse country bread

 In a large bowl, combine the tomatoes, cucumber, onion, and torn basil.  Drizzle with the ½ cup olive oil and the 3 tablespoons vinegar and season with salt and pepper.  Toss well to coat evenly.

Cut or tear bread into bite-size pieces.  Place half the bread in a wide shallow bowl.  Spoon half of the vegetables.  Layer the remaining bread on top and then the remaining vegetables.

Cover and refrigerate for 1 hour.

Toss the salad, then taste and adjust the seasoning.  If the bread is dry, add a little more oil or vinegar.  Garnish with a few basil leaves.  Serve at once.

To vary flavors:  add arugula or capers.

Colorful Tomato ‘n’ Mozzarella Salad

(Brenda V; Made in RS enrichment '08)

4 servings

1 cup fresh baby spinach

2 medium yellow tomatoes, sliced

2 medium red tomatoes, sliced

4 ounces fresh mozzarella cheese, sliced.

2 Tablespoons thinly sliced fresh basil leaves

¼ teaspoon salt

¼ teaspoon pepper

1 Tablespoon balsamic vinegar

2 teaspoons olive oil

 Arrange spinach on a platter.  Top with tomato and cheese slices.

Sprinkle with basil, salt and pepper.  Drizzle with vinegar and oil.

Let stand 15 minutes before serving.

Per serving:  132 calories, 9 grams fat, 4 grams saturated fat, 22 mg cholesterol, 218 mg sodium, 7 grams carbohydrate, 2 grams fiber, 7 grams protein.