Categories: Cold Side Dishes
Ingredients
- 1 loaf Very Crusty Italian Bread
- 1 whole English Cucumber, Halved, Seeded And Sliced
- 6 whole Assorted Tomatoes, Cut Into Wedges
- 1/2 whole Red Onion Very Thinly Sliced
- 1/4 cup Olive Oil Plus More For Drizzling On The Bread
- 1 Tablespoon Red Wine Vinegar
- Salt And Pepper
- 25 whole Basil Leaves, Chiffonade (more To Taste)
- Parmesan Shavings
- Olive Oil, For Drizzling
Directions
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Preheat the oven to 275 degrees.
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Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it.
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Remove it from the oven and allow to cool.
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In a large bowl, combine bread, cucumber, tomatoes, and onion.
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In a small jar, shake together the olive oil, vinegar, salt and pepper.
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Pour over the salad ingredients, tossing gently.
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Add basil and Parmesan shavings and toss again.
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Cover and allow to sit at room temperature for an hour or two before serving.
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Sprinkle with more salt and pepper and serve.