Good-quality bread is a joy, and even when it is past its best it can be used in this delectable Italian salad. The oil and vinegar moisten the bread and stop it from tasting stale.
Ingredients
- 12 oz (350 g) unsliced stale densetextured white bread, such as ciabatta or sourdough, roughly torn into bite-sized pieces
- 1 lb 5 oz (600 g) mixed tomatoes, at room temperature, such as red, yellow, green, purple, baby plum, cherry, or beefsteak, all roughly chopped into bite-sized chunks
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp capers in brine, drained
- salt and freshly ground black pepper
- 1 brunch of basil leaves , roughly torn
For the Dressing
- 6 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- ½ tsp ground mustard
- ½ tsp granulated sugar
How to Make It
- Place the bread, tomatoes, onion, garlic, and capers in a large serving bowl. Season well and stir to combine.
- Place the dressing ingredients in a small bowl, season, and stir well. Pour over the bread and tomato mixture and stir to coat.
- Set aside for at least 10 minutes and up to 2 hours, at room temperature, to allow the flavors to mingle. Stir the basil leaves into the salad just before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 396 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
carbohydrates 47 g 36% |
Dietary Fiber 4.5 g 12% |
Sugars 8.5 g 9% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |