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1 loaf Italian bread, sliced in half and toasted
Preheat oven to 425°F.
Cut the asparagus and red pepper into bite-size pieces. Toss with olive oil, salt, and pepper and roast at 425°F until done (about 15 minutes). Remove from oven and cool.
In a large colander over the sink, drizzle 1/2 cup water over the toasted bread to saturate. Squeeze the bread with your hands to remove any excess liquid, then crumble into bite-size pieces.
Transfer to a large serving bowl and drizzle with 1/2 cup olive oil. Season to taste with salt and pepper.
Add the tomatoes, cucumber, artichokes, asparagus, red pepper, and salami to the bread and toss to combine.
Sprinkle with the dried basil and drizzle the red wine vinegar. Toss and season to taste with salt, pepper, and, if needed, more olive oil.
Poster's Notes:
Posted by Layne Bilu
Nutritional Info Per Serving: N/A
1 English cucumber, chopped
4 tomatoes, chopped (I left this out when I made it)
Asparagus
1 red pepper
4 marinated artichoke hearts, chopped
1/2 cup olive oil, plus more for roasting asparagus and peppers
1/2 cup water
2 tbsp. red wine vinegar
4 oz. deli-sliced salami (I used a spicy salami by Aarons) cut into thin strips
Salt to taste
Pepper to taste
Dried basil
I made this for dinner tonight and thought it would be a wonderful Shabbat lunch.