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| Ingredients | |
| 2 Tbs | red-wine vinegar |
| 2 cloves | garlic, minced and mashed with a pinch of salt |
| 1/2 cup | extra-virgin olive oil |
| 4 cups | 1/4 inch cubes crusy bread |
| 1 lbs | red tomatoes, cut into 1/2 inch pieces |
| 1 lbs | yellow tomatoes, but into 1/2 inch pieces |
| 1/2 cup | fresh basil chopped fine |
| 2 Tbs | fresh marjoram leaves chopped fine |
| 1/2 cup | Nicoise or Kalamata olives, pitted (optional) |
In a bowl, whisk together vinegar, garlic paste, and pepper to taste. Add oil in a stream, whisking until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing. If making ahead, do not add breadcrumbs until just before serving.
Serves 4-6 people
Based on a recipe from "Gourmet Parties"
