Summer Bread Salad
The bread may get top billing in this classic dish, but tomatoes are the real stars.
Use the freshest you can find. That shouldn’t be too hard with summer in full swing and ripe tomatoes everywhere.
In true Italian fashion, this simple preparation highlights the quality of the ingredients. Break out your best oil and vinegar too. It is very important that you use stale bread. Slice it the night before and dry it on a countertop if it’s too fresh.
Cut the bread into slices and place in a shallow bowl. Cover the bread with water and allow it to soak until fully saturated, about 3 to 5 minutes. Remove the bread and gently but firmly squeeze out the water. Shred the bread by gently pulling at the pieces with your fingers. Place in a large serving bowl.
Dice the onion. Peel the cucumber and cut it in half lengthwise. Scrape out the seeds with a spoon and dice. Dice the tomatoes by cutting them first into 8 wedges, then slicing the wedges in thirds. Add the tomatoes, cucumber and onion to the bread. Tear the basil leaves into pieces and add to the bowl.
Place the oil and vinegar in a small jar, cover and shake to combine. Season the dressing with the salt and pepper to taste. Pour the dressing over the salad and toss thoroughly. Adjust seasonings with salt, pepper or vinegar to taste. Serve at once or allow to stand at room temperature, covered, up to 2 hours.
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