Ingredients
-
2 tomatoes, cut into bite-size pieces
-
1 small cucumber, peeled and sliced
-
1 small red onion, thinly sliced
-
1 clove garlic, very finely minced
-
1 cup fresh basil leaf, torn into small pieces
-
1/2 cup extra virgin olive oil, plus more as needed
-
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
-
salt & freshly ground black pepper, to taste
-
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)
Instructions
- In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
- Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
- Place half of the bread in a wide, shallow bowl.
- Spoon half of the tomato mixture over the bread.
- Layer the remaining bread on top and then the remaining tomato mixture.
- Cover and refrigerate for 1 hour.
- Just before serving, toss the salad and adjust the seasonings with salt and pepper.
- If the bread seems dry, add a little oil or vinegar.
- Serve immediately.