Tomato-Bread Salad with Basil and Capers |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Capers lend this panzanella-style tomato salad the perfect salty bite! Ingredients:
5 cups 1/2-inch cubed french or italian bread |
1 1/2 pounds tomatoes, stemmed and cut into medium dice |
2 medium garlic cloves, minced |
1/2 large red onion, cut into small dice |
1/2 cup torn fresh basil leaves |
1/4 cup drained capers |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1 pinch ground black pepper, to taste |
Directions:
1. Adjust oven rack to center position and heat oven to 250 degrees.
2. Place bread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
3. Meanwhile dice and salt the tomatoes in a medium bowl; stir in the garlic and let stand until juicy, about 30 minutes.
4. Prepare remaining ingredients; add to tomatoes and toss. Add bread cubes; toss again. Adjust seasonings, including pepper to taste. Let stand 10 minutes before serving.
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