Bread Salad is a wonderful, rustic salad that is made from whatever you might find at your local farm stand. I like to make it with local produce and so sometimes the ingredients change. To make a truly wonderful Bread Salad there are a few musts:
- you must use very good bread ( I use a semolina bread)
- you must also use a very high quality olive oil as this is a predominant flavor
- you must make sure that the onion you choose is sweet and not bitter
Let your imagination run with this recipe. Bread Salad can have all sorts of things in it. Be imaginative and make it with ingredients that you like.
- 6 cups cubed Italian bread or rustic bread (stale bread works well too)
- 4 large ripe tomatoes (about 3 lb), cut in chunks
- 1 medium red or Vidalia onion, halved and thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 medium yellow peppers, seeded and cubed
- 1 large seedless cucumber, quartered lengthwise, cut into 1″ pieces
- 1/3 cup chopped fresh basil
- Heat oven to 400 degrees. Arrange bread cubes in a single-layer on a foil-lined cookie sheet. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.
- Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt, and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.
- Add peppers, cucumber and fresh basil to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.