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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I also have made this with Flax Seed Bread I had in the fridge, which I seem to always have leftover . . . it's probably good with any hearty bread. The key is toasting the bread in a 400 degree oven for a few minutes so it remains solid after mixing. You can also add kalamata olives, grilled chicken or shrimp to make a meal, but I could eat the whole salad without anything else. Ingredients:
1 loaf day old italian bread or 1 loaf baguette, hearty bread or 9 ounces other dry hearty bread |
2 garlic cloves, finely minced |
4 ripe tomatoes, seeded and chopped (about 2 lbs.) |
1/4 cup thinly sliced red onion |
1/2 cup fresh basil leaf, piled on top of one another, rolled, and cut into thin strips |
1/4 cup fresh parsley, chopped |
1/4 cup extra virgin olive oil |
1/4 cup red wine vinegar |
kosher salt & freshly ground black pepper, to taste |
1/4 cup grated pecorino romano cheese |
Directions:
1. Cut bread into 1 slices.
2. Place on cookie sheet and toast for 5 minutes or until lightly toasted.
3. Place in a large bowl tomatoes, red onion, basil, olive oil, vinegar, salt and pepper. Toss well.
4. Cut toasted bread into 1 cubes, add to bowl, and stir into salad.
5. Let sit for 1/2 hour before serving or refrigerate up to 8 hours.
6. If refrigerated, bring to room temperature for an hour before serving.
7. Bread should be coated with the oil and vinegar but firm enough to retain its shape.
8. Serve with grated Romano cheese on top.
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