by Caitlin Saniga
- 4 cups day-old bread, cut into 1-inch cubes and broiled until brown (I used a roasted garlic loaf.)
- 3 medium heirloom tomatoes
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/4 cup pickled red onions
- 1/4 cup loosely packed basil, torn
- 6 mint leaves, torn
- 12 kalamata olives, sliced
- salt and pepper
Place the toasted bread cubes in a large mixing bowl. Roughly chop the tomatoes on a cutting board and add both the tomatoes and the juice to the bowl of bread. In a small bowl, whisk together the olive oil and vinegar. Pour the mixture over the bread as well. Thoroughly toss to combine, and set aside, letting the bread soak for about 20 minutes.
When the croutons are soft but not mushy, gently mix in the pickled onions, basil, mint and olives. Season with salt and pepper. Serve immediately.
Stored in an airtight container, the salad holds for 1day in the fridge.
Makes 4 servings.
Recipe adapted from: Urban Pantry