Prep 15 mins
Cook 30 mins
I also have made this with Flax Seed Bread I had in the fridge, which I seem to always have leftover . . . it's probably good with any hearty bread. The key is toasting the bread in a 400 degree oven for a few minutes so it remains solid after mixing. You can also add kalamata olives, grilled chicken or shrimp to make a meal, but I could eat the whole salad without anything else.
- 1 loaf day old Italian bread or 1 loaf baguette, hearty bread or 9 ounces other dry hearty bread
- 2 garlic cloves, finely minced
- 4 ripe tomatoes, seeded and chopped (about 2 lbs.)
- 1⁄4 cup thinly sliced red onion
- 1⁄2 cup fresh basil leaf, piled on top of one another, rolled, and cut into thin strips
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- kosher salt & freshly ground black pepper, to taste
- 1⁄4 cup grated pecorino romano cheese
- Cut bread into 1" slices.
- Place on cookie sheet and toast for 5 minutes or until lightly toasted.
- Place in a large bowl tomatoes, red onion, basil, olive oil, vinegar, salt and pepper. Toss well.
- Cut toasted bread into 1" cubes, add to bowl, and stir into salad.
- Let sit for 1/2 hour before serving or refrigerate up to 8 hours.
- If refrigerated, bring to room temperature for an hour before serving.
- Bread should be coated with the oil and vinegar but firm enough to retain its shape.
- Serve with grated Romano cheese on top.