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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Difficulty Level: Easy
Recipe Id: ITA120


  • 1 hard bagette
  • 1 ripe, juicy tomato
  • 1 large white minced onion
  • 2 tblsp. capers
  • 1 minced green bell pepper
  • 1 clove minced fresh garlic
  • 2 tblsp. chopped fresh basil 
  • 1 tblsp. chopped parsley
  • salt, freshly cracked pepper to taste

  • 2tblsp. red wine vinegar  

  1. If using a very hard baugette, run it under some water and then crumble it into a bowl. (Alternatively you can cube the bread or lightly toast it if it's fresh and then cut into cubes. )
  2. Add the remaining ingredients to taste.

The bread should make up about 3/4 of the salad. The consistency is comparable to potato or rice salad. Everything is moist and clinging together but it isn't soupy nor is it dry. Use ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil). This tastes best at room temperature.


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