Ingredients:
- 2 cups day-old Tuscan bread or other rustic loaf, cut into 1” cubes
- 1 cup ripe cherry or Piccadilly tomatoes, halved
- Pinch of sea salt
- ¼ red bell pepper, cored, seeded and cut into julienne
- ¼ yellow bell pepper, cored, seeded and cut into julienne
- 1 sweet Tropea onion, thinly sliced
- ½ cup fresh basil leaves
- 1 tablespoon fresh oregano, chopped
- Salt and freshly milled pepper to taste"
Preparation:
Time: 30 minutes
Yield: 4 SERVINGS
- Preheat the oven to 425° F.
- In a bowl, toss the bread with 2 tablespoons of oil.
- Spread the bread on a parchment-lined baking sheet and toast in the oven until crunchy on the outside but still soft inside, about 7 minutes.
- Set the tomatoes in a strainer over a bowl and salt them lightly to extract the excess moisture. Set the tomato water aside.
- 5 minutes before serving, put the bread cubes in a serving bowl and pour the tomato water over them.
- While the bread absorbs the tomato water, shred the basil.
- Toss the tomatoes, peppers, onion, oregano and basil with the bread.
- Drizzle 6 tablespoons of oil over the salad.
- Season with salt and pepper to taste.
