Ingredients Jump to Instructions ↓

  1. 1 lb day-old coarse peasant bread or sturdy Italian-style bread, crust removed, cut or torn into 1" cubes (about 6 cups)

  2. 1/2 cup extra virgin olive oil

  3. 3 tablespoons red wine vinegar

  4. 2 large, vine ripened tomato es

  5. 1/2 red onion , slice paper thin

  6. 2 tablespoons torn fresh basil or mint leaves

  7. 2 teaspoons whole fresh oregano leaves

  8. 1 tablespoon minced fresh Italian parsley leaves

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Place bread cubes in a shallow bowl. Mix oil, vinegar, tomatoes, onion and half of the herbs in a medium bowl. Let stand so that flavors can meld, about 10 minutes, then add to bread, along with remaining herbs and toss well. Season with salt and pepper, using extra to taste if necessary. If bread is still dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. Note: If sturdy bread is used, salad can be covered and set aside for up to 2 hours.


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