Cherry Tuscan Salad

MamaSue posted 05-06-99

Cherry Tuscan Salad

6 cups cubed (3/4 inch), day-old Italian bread
1/3 cup olive oil
1/4 cup red-wine vinegar
4 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon coarsely ground pepper, or to taste
2 cups pitted Northwest sweet cherries
2 cups sliced red bell peppers
2 cups sliced yellow or green bell peppers
1/2 cup julienned fresh basil
1/4 cup sliced ripe olives
3 tablespoons drained capers
2 tablespoons freshly grated Parmesan cheese

Place bread in large bowl and let stand, uncovered, for 30 minutes or until slightly dry.

In a bowl, whisk together the oil, vinegar, garlic, salt, and pepper. Pour dressing over bread and toss until all liquid is absorbed.

3. In another bowl, combine the cherries, peppers, basil, olives, and capers.

Alternately layer bread and cherry mixture in a serving bowl, beginning with the bread and ending with the pepper mixture. Let stand 1 hour at room temperature before serving. Sprinkle with Parmesan cheese just before serving.

Serves 6.

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