The best of summer, tomatoes and basil. Add bocconcini (small balls
of fresh mozzarella), or leftover roasted chicken, for an even more
substantial meal. Serves 4-6, as an appetizer, 3-4 as entrée.
1-1/2 lb Italian bread, day old, hardest crust removed, torn or cut into 1-inch pieces
4 large tomatoes, cubed
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar (or red wine vinegar)
1 small red onion, sliced thin
1/2 large seedless cucumber, cut into 1-/2-inch pieces (or use Kirby pickling cukes)
3 Tbsp black olives, pitted, sliced
Few Tbsp roughly chopped fresh herbs, like basil, flat-leaf parsley, thyme or lemon thyme
Kosher salt and black pepper to taste
Toss bread cubes and tomatoes in a large bowl and set aside. Whisk together remaining ingredients, and let stand so flavors can develop, about 10 minutes. Combine with bread and tomatoes; toss to be sure all the bread is coated. If it still seems dry, sprinkle 1-2 Tbsp water to soften the bread. Serve – or, if using good firm bread, cover and set aside for up to 2 hours before serving, if desired.
1-1/2 lb Italian bread, day old, hardest crust removed, torn or cut into 1-inch pieces
4 large tomatoes, cubed
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar (or red wine vinegar)
1 small red onion, sliced thin
1/2 large seedless cucumber, cut into 1-/2-inch pieces (or use Kirby pickling cukes)
3 Tbsp black olives, pitted, sliced
Few Tbsp roughly chopped fresh herbs, like basil, flat-leaf parsley, thyme or lemon thyme
Kosher salt and black pepper to taste
Toss bread cubes and tomatoes in a large bowl and set aside. Whisk together remaining ingredients, and let stand so flavors can develop, about 10 minutes. Combine with bread and tomatoes; toss to be sure all the bread is coated. If it still seems dry, sprinkle 1-2 Tbsp water to soften the bread. Serve – or, if using good firm bread, cover and set aside for up to 2 hours before serving, if desired.