A colorful and hearty Italian salad that puts juicy tomatoes and day-old bread to good use
Ingredients
5 thick slices of sourdough or other hearty bread
Olive oil
1 tablespoon + 1 teaspoon of The Spice Apothecary’s The Taste of Tuscany seasoning
8-10 ripe tomatoes
1/4 cup of red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh basil, chiffonade
1 teaspoon fresh thyme
Directions
Preheat grill or oven to 400 degrees
Slice bread into inch thick pieces; drizzle both sides of the bread with olive oil and sprinkle with 1 tablespoon of seasoning
Grill 3 minutes on each side or until toasted
Cool bread a bit, cut into large chunks, and place in a mixing bowl
Slice your tomatoes into wedges and toss them onto the bread chunks in your mixing bowl. The ratio should be about 50/50
Lightly toss the bread and tomato mixture
Vinegar and spice measurements depend on the amount of bread that you have, but start with a 1/4 cup of red wine vinegar and a teaspoon of Taste of Tuscany seasoning; you may need to add more after you toss thoroughly.
You want the bread to be coated with the vinegar to soften it a bit, but not to make it soggy.
Add 1 tablespoon of fresh basil, one teaspoon of fresh thyme and a light drizzle of olive oil
Stir to combine and let sit a few minutes to let the vinegar, oil and tomato juices soak in
Adjust the seasonings if necessary