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
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
1
2
Whisk together vinegar, olive oil, salt and pepper, combining well.
Pour over remaining ingredients in large bowl. Toss and serve.
