THE MAGAZINE

Our version of a traditional bread salad differs in our use of bread that has been torn into chunks and lightly toasted. We love the combination of firmer texture and light crunch that this method brings. A great choice for entertaining because not only does it feed a crowd easily, the toasted bread holds up on a buffet. While tomatoes in season are obviously your first choice, you can use any type at hand, including cherry or grape. Olives and small chunks of cheese as well as cherry peppers or pepperoncini can be added for variety.

• 1 loaf country or artisan style bread
• 2/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar (more or less to taste)
• 1 large garlic clove finely minced
• Sea salt and cracked black pepper to taste
• 3 to 4 large tomatoes, chopped into bite sized pieces
• 1 large red onion chopped into bite sized pieces
• 1 cup fresh basil leaves, torn or shredded

Preheat oven to 325. Cut or tear the bread into chunks, approximately 1 to 1-1/2 inches in diameter. Place bread chunks on a baking tray and toast lightly. Remove from oven and allow to cool. This step can be done ahead of time and croutons can be kept in an airtight container.

Combine olive oil, vinegar, garlic along with salt and pepper in a bowl, whisk and set aside. In a large bowl combine toasted bread, tomatoes, onion. Add vinaigrette and toss gently. Add basil and toss again. Remove to platter and serve.