 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This classic Tuscan bread-tomato salad is traditionally served during the summer months. Walnut pieces add crunch and an earthy flavour to the mix. Ingredients:
3/4 cup walnut pieces |
4 tablespoons olive oil, divided |
1/2 teaspoon sea salt |
1/2 teaspoon fresh cracked pepper |
2 tablespoons white balsamic vinegar |
2 cups chopped cherry tomatoes |
1/3 cup pitted and sliced kalamata olive |
1 green onion, sliced |
1 small garlic clove, minced |
1/2 bunch shallot, minced |
6 fresh basil leaves, thinly sliced |
1/2 loaf leftover crusty bread, torn into 1-inch cubes (day or week old) |
Directions:
1. in a small bowl, combine walnuts with 1 tablespoons of the olive oil. Heat a small frying pan over medium heat. Add oil-coated walnuts, brown, 3-5 minutes. Remove from heat, season with salt and pepper and let cool.
2. In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onion, garlic, shallot, and basil. Mix well and let sit for 5 minutes to develop full flavor. Add bread and walnuts to salad mixture and toss until well combined. Serve immediately.
3. TIP: If white balsamic vinegar is not available, substitute regular balsamic vinegar. For added crunch, toast leftover bread before tearing or cutting into cubes.
|
|