Tuscan Bread Salad Recipe

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Ingredients:

  • Small Stale Ciabatta Loaf – 1
  • Cold Water – 2 to 3 tblsp
  • Plum Tomatoes – 6 large, ripe
  • Cucumber – 1/2, peeled and roughly chopped
  • Red Onion – 1 small, very thinly sliced
  • Fresh Basil Leaves – handful

For the Dressing:

  • Extra Virgin Olive Oil – 4 tblsp, plus extra to drizzle
  • Red Wine Vinegar – 1 tblsp
  • Pinch of Sugar
  • Capers – 2 tsp, drained and rinsed
  • Salt and Pepper as required

Method:

  1. Tear the bread into bite-sized chunks and place in a large shallow dish.
  2. Sprinkle with the water.
  3. Roughly chop 3 of the tomatoes and add to the dish with the cucumber and onion. Stir to mix.
  4. Tear half the basil leaves and scatter over the top.
  5. Halve the remaining tomatoes and squeeze each half to extract as much of the juice and seeds as possible into a small bowl.
  6. Discard any remaining skin and flesh.
  7. To make the dressing, add the olive oil, vinegar, sugar and capers to the tomato juice and seeds and whisk together.
  8. Season with salt and pepper.
  9. Pour the tomato dressing over the bread slices and toss until coated.
  10. Chill in the refrigerator for at least 30 minutes.
  11. Serve garnished with the remaining basil leaves and drizzled with a little more olive oil.

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