Makes 8 servings
1 loaf Italian bread 3 c fresh basil leaves, cut in 1/2- inch strips 4 tomatoes, peeled and cut into chunks 2 sweet onions, halved and sliced Salt and pepper, to taste 2 Tbsp prepared pesto sauce 1/2 c olive oil 1 Tbsp balsamic vinegar 1. Remove crusts from bread, and cut into cubes 2. Place cubes large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. 3. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. 4. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
