Saturday, September 11, 2010

Bread Salad

Two of my favorite things in the world- crusty, seeded Italian bread from Caputo's bakery in Brooklyn, NY and tomatoes right off the vine in my own garden. Today, I am lucky enought to have some of each in my kitchen!

As summer winds down I always lament the last tomato and I think I may have picked it today. Thankfully I was able to enjoy it in this fantastic bread salad. Many thanks to my cousin Brian, who brought me the world's best bread, bar none, from Caputo's Bakery (and the fond childhood memories that go along with it). If you cannot get to Brooklyn to get your bread, don't worry as any good crusty Italian bread will do.

This super simple recipe is sure to be a crowd pleaser. After all, there is nothing better than dipping that crustily bread in the leftover juices from a good tomato salad. And with this, no dipping required, the bread is in there to soak up all the tomato goodness!

Bread Salad

1/2 loaf of crusty Italian bread cubed (day old bread works well)
1/2 red onion sliced thin
4 large tomatoes cut into bite size wedges
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup Extra Virgin Olive Oil
1/4-1/2 cup chiffonade of basil
Salt and pepper to taste (I used black sea salt)

Turn on oven broiler. Place cubed bread on baking sheet and place in broiler, turning halfway through until browned (about five minutes). Remove bread and allow to cool.

While bread is cooling place all other ingredients in a bowl and mix well. Add bread and mix with your hands. Serve immediately.

Note- this would be excellent with some white cannellini beans. I didn't have any on hand. Next time.

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