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Tidewater Kitchen


Many Changing Seasonally

round loaf, but a French baguette would also be good) 1 t. sea salt 3 T. extra virgin olive oil Dressing: 1/4 cup extra virgin olive oil 1 T. red wine vinegar 1 garlic clove, minced and mashed to a paste 1/4 t. sea salt Heat the 3 tablespoons of oil in a large sauté pan. Add the bread and salt, and toast over low to medium heat, tossing frequently, for 10 minutes or until nicely browned. Whisk all the dressing ingredients together. In a large bowl combine the tomatoes, cucumbers, basil, onion and olives. Add the bread cubes and gently toss with the dressing. Season with salt and pepper to taste, and serve.

Planning a reunion, rehearsal dinner of office party? Check out the Pub’s private and semi-private dining areas. Great for cocktail parties or sit-down meals. Consult with Chef Doug Kirby to create a custom menu that fits your taste and budget.

Great Food and Drinks in a Cozy Pub Atmosphere Check Out Our ALL NEW Spring and Summer Menu!

ROASTED TOMATOES 12 plum tomatoes, halved lengthwise, cores and seeds removed 4 T. good olive oil 1 T. balsamic vinegar

410·822·1112 20 N. Washington St., Easton 68

July 2015 ttimes web magazine  

Tidewater Times july 2015