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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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An easy salad recipe which is a wonderful way to use up stale bread, and expresses the Tuscan mentality of simplicity with the use of fresh, ripe, ingredients. There are many variations to this salad, so experiment on your own. Read more . Anchovies are often added, as are red peppers and capers. You could also add 1 can of drained oil packed tuna to make this recipe into a complete lunch. Ingredients:
8 oz. stale italian bread, heavy crusts removed |
3 medium ripe tomatoes, chopped |
4 scallions, chopped |
1 small cucumber |
1 small bunch of fresh parsley or basil |
10 pitted black olives, chopped |
3 tablespoons red wine vinegar |
3 cloves of garlic, chopped |
1/3-cup olive |
Directions:
1. You must use coarse textured good quality bread, as most bread from the grocery store will become gummy. The Tuscan saltless bread is ideal for this recipe, and holds up really well
2. Break the bread into pieces, and soak briefly in water until moistened. Carefully squeeze dry. Place the bread in a bowl and add the remaining ingredients. Mix well.
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