1 tablespoon red wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch of salt
freshly ground black pepper
1/4 cup extra virgin olive oil
2 cups 3/4-inch cubes of Breadsmith Sourdough
1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Nicoise or Kalamata olives
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine
In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil 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. Serves 2.