Tuscan bread salad
small loaf of country-style bread (about 2-3 days old), cut into large cubes
1 small cucumber, roughly chopped
1 large red onion, roughly chopped
3 very ripe tomatoes, roughly chopped
5 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp capers, rinsed and drained
1-2 tbsp sugar, to taste
12 basil leaves, roughly crushed
sea salt and freshly ground black pepper
Preheat the oven to 170C/325F/Gas 3.
Spread the bread out in a large roasting tin and toast it in the oven for about 20 minutes until golden. Leave to cool.
Place the cucumber, red onion and tomatoes in a large bowl and add the bread.
Mix well with your hands and season with salt and pepper.
Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil.
Give it a good stir, then cover and leave in the fridge overnight for the flavours to mellow.
The bread should feel moist but not soggy.
Serve as a starter or salad or with grilled or roasted meat.
Pairs Well With
by Giorgio Locatelli
from his book -Tony and Giorgio