by Tommy Hensel
Tommy Hensel's Notes:
Expand1 cup stale bread, crusts removed and cut into small cubes Ask a question about this ingredient
2 cups ripe, heirloom tomatoes, washed and diced Ask a question about this ingredient
8-10 basil leaves, torn into small pieces Ask a question about this ingredient
1 small red onion, thinly slices, rings separated Ask a question about this ingredient
1 small cucumber, peeled and diced Ask a question about this ingredient
1/3 cup extra virgin olive oil Ask a question about this ingredient
3 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
2 tablespoons capers Ask a question about this ingredient
salt, to taste Ask a question about this ingredient
freshly ground black pepper, to taste Ask a question about this ingredient
Place the bread into a large bowl, then add the remaining ingredients, a little salt and a little pepper. Toss well, and set aside for at least ½ hour to let the flavors meld. Toss the salad to mix and then serve. Drizzle on a bit of olive oil and additional salt and pepper if desired.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
And I've got just the right loaf of stale bread in the pantry! Sounds delish...will try it for lunch tomorow!