Tuscan Tomato and Bread Salad

  • Yield 4 to 6 servings


10 (1-inch-thick) slices day-old Italian bread cut into 3/4-inch dice
3/4 cup water
3 large ripe tomatoes (about 2 pounds or 12 plum tomatoes), diced
1 cucumber, peeled, seeded and diced
1/2 red onion, minced
1/4 cup kalamata olives, pitted and chopped
1/2 cup extra virgin olive oil
2 tablespoons red wine or Balsamic vinegar
Fresh-ground black pepper, to taste
1 teaspoon kosher salt
12 basil leaves, coarsely chopped plus 6 whole leaves, for garnish
8 to 12 romaine or radicchio leaves


  1. Combine bread and water in a bowl and let soak for about 30 minutes. Squeeze out the excess moisture and place the bread in a large nonreactive bowl. Add remaining ingredients except whole basil leaves and romaine; combine well. Refrigerate for at least 30 minutes and serve over romaine leaves or radicchio; garnish with basil leaves.



Get every new post delivered to your Inbox.

Join 243 other followers