Food
Olive-y Bread Salad
By Yankee Magazine|Jul 01 2010|
Ingredients
Toasted bread
Chopped tomatoes, cucumbers, and olives
5 to 6 cups day-old crusty peasant-style bread (ciabatta works well), cut into 1-inch cubes
1 garlic clove, minced
1/2 cup pitted olives, roughly chopped (your favorite variety, or a mix)
1 pound tomatoes, cut into 1/2-inch cubes (your favorite variety)
1/2 English cucumber, cut into 1/2-inch cubes
1 small red onion, finely diced
1/2 cup extra-virgin olive oil
2 tablespoons balsamic or red-wine vinegar
10 fresh basil leaves, shredded
Kosher or sea salt
Freshly ground black pepper
Instructions
In a serving bowl, combine ingredients thoroughly. Season to taste with salt and pepper.
