YIELD: 12 servings 3/4 cup red wine vinegar 1/4 cup balsamic vinegar 5 cloves garlic, minced 2 each shallots, minced 4 Tbsps. fresh oregano, minced 1 tsp. salt 1/2 tsp. pepper 2 2/3 cups olive oil 2 loaves day-old olive or Italian bread 2 cups fresh fennel, julienne strips 2 medium red onions, julienne strips 1 lb., 12 ozs. yellow miniature tomatoes, quartered 1 lb. red cherry tomatoes, quartered 2 large cucumbers, peeled and diced 1 large red bell pepper, diced 2 cups whole olives, ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.