A peasant salad from Tuscany, made with stale leftover bread. Add tomatoes, basil, olive oil, let the flavors seep in to the bread, and devour. Simple food at its best.
- 4 cups bread, left out overnight, cut into cubes (try to use a dense bread that won't turn to mush when it touches liquid- sourdoughs work well)
- 2 cups halved cherry tomatoes
- 3 tablespoons olive oil
- 2 cups chopped heirloom tomatoes
- 2 cups chopped cucumber (peel and remove seeds if using big fat ones)
- 1 tbsp finely minced red onion
- 1/4 cup red wine vinegar
- salt and pepper to taste
- a handful of torn basil leaves
Toast the bread lightly on a griddle. Sear the halved grape tomatoes in 1 tablespoon of oil, cut side down, until caramelized.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in 2 tbsp olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, onion and cucumber and dress with vinaigrette, toss well, garnish with basil and serve.
The best part in this salad is undoubtedly the bread- it soaks up all the sweet-sour-tomato flavor and becomes juicy and luscious and fabulous. My last advice- use lots of bread. 😀