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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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
And I've got just the right loaf of stale bread in the pantry! Sounds delish...will try it for lunch tomorow!