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Storing Basil
Store freshly cut basil on your kitchen counter with the water level only
covering the stems. Change the water occasionally. It will keep for weeks this
way.
Never put it in the refrigerator, basil hates the cold and the edges will turn
dark. |
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Bread Salad
1 cucumber peeled seeded and diced
coarse salt
1/2 lb. stale, coarse, white bread
1/2 C. water
5 tomatoes seeded and diced
1 red Spanish onion diced
4 - 5 T. red wine vinegar
1/3 C. olive oil
1 t. garlic minced fine
salt and freshly ground black pepper
1/2 C. freshly torn basil leaves
Spread the diced cucumbers on paper towels and sprinkle with the coarse salt.
Let stand 15 minutes to drain. Pat dry with paper towels.
Cut the bread into 1 inch thick square pieces. Place in a shallow dish. Sprinkle
the bread with the water, let set 2 minutes. Carefully squeeze the water out of
the cubes. Let drain on paper towels for 15 minutes.
In a large bowl, mix together the vinegar, garlic and olive oil. Season to taste
with the salt and pepper. Add the bread mixture, tomatoes, cucumber and basil,
carefully toss. Refrigerate for 1 hour and up to 4 hours.
Serves 4 - 6.
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