Add another dimension and crunch to this traditional Tuscan salad by tossing the cubed bread with a little extra-virgin olive oil and fresh minced garlic and toasting in the oven until golden before combining with the other ingredients.
Ingredients
Serves 4
• About 2 pounds heirloom tomatoes, cubed
• 3 cups bread cubes
• 1 cup pitted kalamata olives or 1⁄2 cup pitted Niçoise olives
• 1⁄2 cup sliced pepperoncini
• 1⁄3 cup crumbled feta cheese
• 1⁄4 cup fresh basil leaves, julienned
• 1⁄3 cup extra-virgin olive oil, or more as needed
• 3 tablespoons red wine vinegar
• 1 tablespoon minced garlic, or to taste
• Salt and freshly ground black pepper to taste
1. Combine the tomatoes, bread cubes, olives, pepperoncini, feta cheese, and basil leaves in a large salad or mixing bowl.
2. Mix together the olive oil, vinegar, garlic, salt, and pepper, stirring well. Pour over the tomato mixture, tossing to combine.
3. Set aside for 15 minutes so the bread can absorb the dressing before serving.
