21 BEERS ON TAP
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.
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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 washingtonstreetpub.com 68