preparation
About 30 minutes before serving, cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces; place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive oil, red wine vinegar, salt and pepper. Cut bread into 1-inch pieces. Add bread to vegetable mixture; toss gently to coat with dressing. Top salad with olives. Garnish with basil sprig. Makes 12 accompaniment servings; about 220 calories per serving. |