Jul 1, 2010

Bread salad

Look!  It's both summerish and has actual amounts!


  • 4 cups fresh tomatoes, diced
  • 3/4 cup red onion
  • 1/2 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 tbsp black pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup (or more; can you really have too much?) shredded basil (traditional Italian)
  • 6 cups dense crusty bread in 1-inch cubes
Add the bread last, preferably after a few minutes so the other flavors come together.  You can always toast fresh bread to get the right consistency, but if, say, you live in a high arid climate, your older bread will hit the sweet spot before molding anyway.

Chill, serve.  It's absolutely wonderful.

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