Italian Bread Salad with Tomatoes and Basil
from Cookbook Author Chef Joanne WeirServes 6
INGREDIENTS:
½ lb. coarse-textured bread, three to four days old
1 medium cucumber, peeled, seeded, ½" dice
Coarse salt
5 medium-size ripe tomatoes, seeded, diced, about 1 ½ to 2 pounds
1 medium red onion, diced
½ cup fresh basil leaves
5 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Freshly ground black pepper
PREPARATION:
Slice the bread into 1" slices. Sprinkle the bread with ½ cup water and let sit 2 minutes. Carefully squeeze the bread until dry. Tear bread into rough 1" shapes and let rest on paper towels, 20 minutes.
In the meantime, place the cucumbers on another few sheets of paper towels. Sprinkle with salt and let rest 20 minutes. Place in a colander and rinse with cold water. Dry on paper towels.
In a bowl, combine the cucumbers, tomatoes, and onions. Tear the basil into ½" pieces and add to the vegetables. Add the bread and toss carefully.
In a small bowl, whisk together the vinegar and olive oil. Season with salt and pepper. Carefully toss with the vegetables and bread and let rest 20 minutes. Place on a platter and serve.