A rustic and refreshing Tuscan salad, where stale bread absorbs the juices of ripe tomatoes, olive oil, and vinegar. Perfect in summer, served cool but never ice cold.
Ingredients
- 300 g stale country bread
- 700 g very ripe heirloom tomatoes
- 1 piece red onion
- 1 bunch fresh basil
- 500 ml cold water
- 3 tbsp red wine vinegar
- 6 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Tear the stale bread into irregular pieces, then moisten it with the cold water until it is soft to the touch but still holds its structure.
- Let the bread soften for a few minutes, then squeeze it between your hands to remove the excess water: it should be moist, not soggy.
- Cut the tomatoes into pieces over a large salad bowl to catch all their juices, then salt lightly and let them release their fragrant water until a red juice forms at the bottom.
- Thinly slice the red onion, then mix it into the tomatoes with the red wine vinegar to mellow its bite and flavor the juices.
- Add the squeezed bread to the salad bowl and toss gently with your hands or two spoons, until it soaks up the tomato juice without becoming mushy.
- Pour in the olive oil, season with pepper, then toss again until the pieces of bread glisten slightly and the salad smells of ripe tomato and fruity oil.
- Tear the basil leaves by hand and gently fold them in at the last moment to preserve their fresh fragrance.
- Let rest in a cool place before serving, allowing the flavors to meld and the bread to absorb the dressing while keeping a rustic chew.
- Taste just before serving, then adjust with salt, pepper, vinegar, or oil depending on the acidity of the tomatoes.
Nutrition
Per serving
- Energy
- 438.1 kcal
- Protein
- 7.69 g
- Carbohydrate
- 46.25 g
- Fat
- 23.85 g
- Fibre
- 6.25 g
- Calcium
- 23.97 mg
- Iron
- 1.32 mg
- Magnesium
- 27.3 mg
