 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I lived in Italy for a few years, and this is my twist on their local salad. I like to toss just before serving, so the bread is still crunchy. But if you prefer, you can let it sit for 30-45 minutes to soften the bread more. Fresh, good quality ingredients is a MUST in this recipe. I love to serve this with grilled chicken. Ingredients:
1 loaf crusty italian bread |
4 large tomatoes, chopped |
4 tablespoons fresh basil, chopped |
3 garlic cloves, chopped |
3 tablespoons red onions, chopped |
1/4 cup red wine vinegar |
1/2 cup extra virgin olive oil |
1/4-1/2 cup feta cheese |
salt and pepper |
Directions:
1. Heat the oven to 400°F
2. Cut the bread into small bite size pieces.
3. Place the bread on a cookie sheet and drizzle with olive oil.
4. Toast the bread in the oven until lightly crispy, tossing once, 10-20 minutes.
5. Combine the tomatoes, basil, garlic, onion, vinegar, olive oil, salt and pepper.
6. These steps can be done the night before.
7. Keep the toasted, cooled bread in a Ziploc bag, and the tomato mixture in the fridge until ready to serve.
8. The tomato mixture is better if it sits for at least 2 hours to allow the flavors to mix.
9. When ready to serve, toss the bread, tomato mixture and feta cheese.
10. Serve immediately.
|
|