1/2 lb Slighlty dried out Italian
-bread cut; into 1″ thick sl
Water to cover bread
2 tb Each extra virgin olive oil
-and vegetable oil
1 tb Balsamic vinegar
2 tb White wine vinegar
Salt and dried red pepper
-flakes
4 oz Red onion,; finely chopped
4 Vine ripened medium
-tomatoes, washed and; cut
-into chu
Salt and freshly ground
-black pepper
1/2 c Torn fresh stemmed basil
-leaves
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, valsamic
vinegar and 1 tablespoon 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.
If you wish, serve with slices of fresh mozarella cheese for some added
protein.
Yields
1 Servings