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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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1/2 lb. slightly dried out Italian bread, cut into 1-inch thick slices
Water
2 tbsp. extra-virgin olive oil
2 tbsp. vegetable oil
1 tbsp. balsamic vinegar
1 to 2 tbsp. white wine vinegar
Salt
Dried red pepper flakes
4 oz. red onion, finely chopped
4 md. vine-ripened tomatoes, washed and cut into chunks (seeds and all)
Freshly ground black pepper
1/2 cup torn fresh stemmed basil leaves
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Directions:
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Set bread slices in the bottom of a bowl and cover them with cool water; let stand while you make the dressing.
In another mixing bowl combine the olive and vegetable oil, balsamic vinegar and 1 tbsp. of the white wine vinegar; mix and season with salt and dried red pepper flakes. If you don't think the bread salad will be tangy enough, then drizzle in more vinegar.
After 15 minutes of soaking the bread, squeeze it dry; remove as much of the crust as possible and cut into large chunks. Toss into the dressing with the red onion and tomatoes, adjust the seasoning, combine with the basil and let stand for 30 minutes at room temperature before serving.
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If you wish, serve with slices of fresh mozzarella cheese for some added protein.
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