Tuscan Bread Salad

Yield: 6 - 8 servings

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Ingredients

4 cups day or two old bread cubes (about 1/2 pounds)

1 1/2 pounds ripe tomatoes, cored and coarsely chopped

check red onion, thinly sliced 1 red onion, thinly sliced

check cucumber, peeled and cubed 1/2 cucumber, peeled and cubed

check celery hearts, cubed 2 ribs celery hearts, cubed

check loosely packed fresh basil leaves 1/2 cup loosely packed fresh basil leaves

check garlic, minced 3 cloves garlic, minced

1 cup green olives, pitted, drained and halved

check red wine vinegar 1-2 tablespoons red wine vinegar

check Fine sea salt to taste Fine sea salt to taste

check extra virgin olive oil 4 Tablespoons extra virgin olive oil

check Freshly ground black pepper Freshly ground black pepper

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Directions:

Place the bread cubes in a large bowl. Add tomatoes, onion, cucumber, celery and basil; toss gently. Add garlic and green olives.

Sprinkle with vinegar and salt; toss gently to blend. Drizzle oil over the salad. Sprinkle with pepper. Toss again.

Set aside for 30 minutes to allow bread to absorb the dressing.

Source: Patricia Wells-Trattoria

Please note that some ingredients and brands may not be available in every store.