Bread Salad with Tomatoes and Olives
Ingredients
- 1 cup water
- 3 tablespoons red wine vinegar
- 1 piece of stale, rustic whole-grain bread, cut into 1-inch cubes (6 ounces)
- 1/3 cup extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- 1 cup thinly sliced celery
- 1 cup coarsely chopped green olives
- 1 medium sweet onion, thinly sliced
- 1/2 cup coarsely chopped basil
- 1/2 cup coarsely chopped mint
- 1 tablespoon dried oregano
- Salt and freshly ground pepper
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