1 loaf rustic Italian or French bread
½ cup extra virgin olive oil
1½ pounds fresh, ripe tomatoes
3 Tablespoons red wine vinegar
1 cucumber
1 shallot
Fresh basil
Salt and pepper
½ cup extra virgin olive oil
1½ pounds fresh, ripe tomatoes
3 Tablespoons red wine vinegar
1 cucumber
1 shallot
Fresh basil
Salt and pepper
Instructions
- Heat the oven to 400° with a shelf in the middle position.
- Cut or tear the bread to make six cups of 1-inch cubes, this will use about half of a two-pound loaf of bread.
- Toss the bread with 2 tablespoons of extra virgin olive oil and ¼ teaspoon salt.
- Place the coated bread in a single layer on a baking sheet and bake until golden brown, stirring as needed to evenly brown the bread, approximately 15 minutes.
- Remove the toasted bread from the oven and let it cool to room temperature.
- Remove the core and seeds from the tomatoes and cut them into 1-inch pieces.
- Gently toss the tomatoes with ½ teaspoon salt then transfer them to a colander set over a large bowl. Allow them to drain for 15 minutes, gently stirring them every 5 minutes or so.
- Peel the cucumber, cut it in half lengthwise, remove the seeds, and cut it into thin slices.
- Peel the shallot and cut it into thin slices.
- Chop the basil making ¼ cup.
- Whisk the tomato juices with the remaining olive oil (6 tablespoons), vinegar, and ¼ teaspoon black pepper.
- Add the bread pieces and toss to coat. Let stand for 10 minutes, stirring occasionally.
- Add the cucumber, shallots, and basil, toss to combine, season with salt and pepper to taste, and serve.
Start with garden-fresh tomatoes and fresh basil. |
Cut bread into 1-inch pieces, coat with seasoned olive oil, and toast in a 400° oven. |
Drain the tomatoes and make a vinaigrette incorporating the tomato juices. Toss the bread with this, let it sit a spell, then add the remaining ingredients. |
No comments:
Post a Comment