serves 4
1 lb (1/2 kg) loaf of day-old Tuscan salt-free
bread or hearty, country-style bread
10 leaves sweet basil
4 tomatoes
1 red onion
1 cucumber
1/4 cup Olive’s Oil
1 Tbs Res Basil
2 Tbs white wine vinegar
salt and pepper to taste
The bread should be quite stale, and can be left out
for more than a day to reach the proper consistency.
Cut the bread into big chunks and remove the crust.
Dip it into cold water for a few seconds and squeeze
out the water, using a clean dish towel to help remove
the excess liquid. Crumble the bread into a big salad
bowl or a platter with high sides, cover with a damp
dish towel and refrigerate for at least 2 hours.
Prepare the tomatoes removing the seeds and chop
them into small cubes. Chop the cucumber into
small cubes. Coarsely chop the onion and, if you
wish, let it stand in a vinegar and water mixture to
lessen the sharpness. Tear the sweet basil into pieces.
Mix together the Olive’s Oil, Res Basil, vinegar, salt
and pepper to make a dressing.
Just before serving, toss the vegetables and dressing
together with the bread. Garnish with sweet basil
leaves and serve with additional Olive’s Oil on the
table. |
