August 15, 2003, Newsletter Issue #139: How does your garden grow?
Tip of the Week
Bread, Tomato & Bleu Cheese Salad
1/3 cup plus 3 Tbsp olive oil
5 large garlic cloves, minced
6-1" thick slices day old French Bread, crusts trimmed
3 Tbsp red wine vinegar
2 pounds tomatoes, diced
1 red onion, thinly sliced
6 ounces bleu cheese, crumbled
Combine 1/3 cup olive oil and 3 garlic cloves in small bowl. Let stand 30 minutes at room temperature or cover and refrigerate overnight. Prepare barbecue, and brush bread on both sides with garlic oil. Grill until crisp and golden, turning occasionally, about 5 minutes. Cool; cut into 1" cubes. Combine vinegar, 3 Tbsp oil and 2 minced garlic cloves in large bowl. Season generously with salt and pepper. Add tomatoes and onion and let stand 30 minutes, stirring occasionally. Add bread to tomatoes; toss. Place in a large shallow bowl. Top with bleu cheese.
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