Chef Steven Robilio of Amerigo shares with us this classic Italian Tuscan salad, a perfect way to put tomatoes on the softer side and day old bread to use.
Ingredients
SERVINGS: 6 Serving(s)
- 1 pint cherry tomatoes, halved
- 2 slicing tomatoes, sliced 1/4" thick
- 6 leaves basil, torn
- 1 small red onion, sliced
- 2 tablespoons red wine vinegar
- 3 1/2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon black pepper
- 20 pieces day old bread, cut into 1/2" cubes
Preparation
- Whisk together vinegar, olive oil, salt and pepper, combining well.
- Pour over remaining ingredients in large bowl. Toss and serve.
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