Traditionally, this was considered a poor man’s meal. Oh, how times have changed. This delicious recipe is not only simple, but serves great as an opening appetizer for a great pasta. It’s been enhanced slightly by adding onion and basil, which give it, its irresistible kick.
Ingredients:
1 pound 2 day old country style bread crusts removed and cut into ½-inch cubes
2 pounds ripe tomatoes, cored, seeded and cut into ½-inch cubes
1 cup diced red onion
12 fresh basil leaves, washed, dried and shredded
5 tablespoons extra virgin olive
3 tablespoons red wine vinegar
Salt and ground black pepper
In a large bowl, toss the bread, tomatoes, onions and shredded basil leaves together until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season to taste with salt and pepper and let stand for 10 minutes before serving. Decorate with fresh basil.