Recipe by greenery
This is the family recipe, from Italy. It's very different from the others I've seen here, so I decided to post it. Crucial elements: extra virgin, first press, unfiltered olive oil and fresh mozzarella.
Top Review by Bio-mech-chef
Simplicity is its own reward, and this recipe exemplifies just that. I took just one liberty, though (apologies to you, Greenery!) - sliced the bread lengthwise, brushed it w/ olive oil and grilled it. Definitely worth the tweak!
- 6 cups bread, torn into pieces (2 days old, preferably with a dense texture)
- 1 lb tomatoes (very ripe)
- 1 lb mozzarella cheese, cut into small chunks (fresh)
- 1⁄2 cup basil, fresh, finely cut
- 5 tablespoons flat leaf parsley, finely cut
- 2 garlic cloves, minced
- 5 tablespoons vinegar (preferably balsamic)
- 1 cup olive oil (high quality, unfiltered, cloudy)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper, fresh ground
Directions See How It's Made
- Boil a large pot of water, and dip the tomatoes in for five seconds each. Peel while still warm (dip again if the skin doesn't come off easily). Seed the tomatoes, and cut into chunks. Put them in a large bowl, sprinkle lightly with salt, and set aside for five minutes.
- Add the bread, mozzarella, basil, parsley and garlic to the tomatoes in the bowl. Sprinkle with salt and pepper, toss.
- Beat the vinegar into the olive oil. Add water until you have two cups of liquid.
- Pour the liquid over the bread salad. At this stage it should look pretty wet. Add a little more water if it doesn't.
- Toss well, cover the bowl with a towel, and set aside for an hour.
- Taste and adjust salt and pepper.
- Serve as a side dish with grilled meat.