Bread salad with kalamata olives

(from ivy7496’s recipe box)

This wonderful, simple, and delicious salad from Tuscany works especially well with day-old, or even grilled bread. Although it’s traditionally made with Italian bread, I prefer it with a crusty French baguette or a loaf of stale rosemary bread. Use fresh herbs if possible and ripe juicy tomatoes. If ripe tomatoes are unavailable, use canned Italian tomatoes, drained, or cherry tomatoes, halved. Ingredients and amounts can vary greatly, so use your imagination.

Source: Christian Science monitor

Serves 6 people

Categories: not tried, salad, vegan

Ingredients

  • 1 slightly stale French baguette
  • 3 cups chopped fresh toma­toes (or canned Italian tomatoes, drained; or cherry tomatoes, halved)
  • About 3 dozen fresh basil leaves
  • 1/3 cup pitted kalamata olives, halved
  • 2 cloves finely minced garlic
  • 1/2 cup chopped red onion, or scallions
  • 1/3 cup chopped Italian parsley
  • 1 teaspoon each of fresh oregano, thyme, and rosemary, or whatever is available (optional)
  • 3 tablespoons balsamic or red-wine vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Directions

  1. Cut bread into bite-sized pieces and place in a large serving bowl with tomatoes.

  2. Chop basil leaves and add to bread along with olives, garlic, onion, parsley, and any optional herbs.

  3. In a small separate bowl, whisk together vinegar, oil, and salt and pepper; add to bread and toss until all ingredients are coated with vinaigrette.

  4. Let stand about 10 minutes, toss again before serving.

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