LYNN THOMAS DCQP82A
1/4 Loaf (about 1/4 pound) day-old OR Italian bread, cut into 1/2-inch cubes (about 3 cups)
1/2 cup Vegetable broth
2 tbsp Red wine vinegar
1 English cucumber, peeled, split, seeded, thinly sliced (about 3 cups)
5 Green onions, white part only, thinly sliced
1/2 cup Finely diced red onion
1 lb Plum or beefsteak tomatoes, seeded, cut into 3/4-inch chunks
6 Basil leaves, chopped
3 tbsp Olive oil
Salt
Freshly ground pepper
For serving, radicchio leaves
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In large bowl, moisten bread with broth; squeeze out excess liquid and discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to taste with salt ad pepper. Toss gently (use forks or hands); refrigerate for at least 1 hour. Can be made a day ahead. Season to taste. For serving, use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4 servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43 gram fiber. Source: Coco Pazzo Restaurant, Chicago. Recipes by Chef Gregorio Stephenson
Recipe by: Los Angeles Times 7-18-96 Posted to MC-Recipe Digest V1 #612 by Nancy Berry <nlberry@prodigy.net> on May 14, 1997
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