Tuscan bread salad
This summery salad is one of the best ways to enjoy day-old bread. Serve with grilled chicken or pork.
makes 6 servings
- 12 thick slices day-old, coarse-grained, rustic bread
- 6 large ripe tomatoes
- 1/3 cup (75 mL) extra-virgin olive oil
- 1/4 cup (60 mL) red wine vinegar
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 large seedless cucumber, unpeeled, cut into chunks
- 1 large white onion, quartered and thinly sliced
- 12 fresh basil leaves
Cut bread into rough chunks and put in a large bowl. Place a sieve over another bowl and, working over it, skin, halve and seed tomatoes, collecting juices in bowl. Chop tomatoes into rough chunks and set aside.
Add oil, vinegar, salt, pepper and garlic to collected tomato juices, whisking ingredients together. Pour mixture over bread chunks and toss together until all liquid is absorbed. (If bread is very dry, add a bit more olive oil.)
Add cucumber, onion and basil to bread mixture, along with tomato chunks. Toss together and taste for seasoning. Let sit in a cool place for about two hours before serving.