Summer Bread Salad
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¾ cup extra virgin olive oil
¼ cup red wine vinegar, seasoned rice vinegar or a combination
1 large garlic clove, pressed
1 cup chopped fresh basil
¼ cup chopped parsley
½ lemon, juice
Salt and freshly ground pepper to taste
4 - 5 cups Roma tomatoes, or ripe beefsteak tomatoes cut into ½ inch dice
2 cups diced English cucumber (seeded)
1 medium yellow pepper, diced
½ cup good quality black olives (nicoise if you don't mind the pits)
¼ cup capers, drained
¾ cup finely sliced red onion or leek
4 - 5 cups prepared Como or Sour White croutons (see recipe below)
To Assemble:
In a large bowl, mix olive oil, vinegar, lemon juice, garlic, a pinch of the
basil, parsley, salt and pepper. Whip to incorporate with a wire whisk.
Add prepared tomatoes, cucumbers, and bell pepper along with capers and
olives. Stir to mix. Fold in croutons and remaining basil. Let sit for
about 30 minutes. Garnish with additional sliced red onions or leeks.
Grand Croutons
Preheat oven to 425 degrees.
Slice and remove crusts from Grand Central Como Bread, baguettes or Sour
White round. Cut into ½ inch to ¾ inch cubes. (experiment with the Corn
Loaf or Campagnolo for specialty uses.)
In a large bowl, mix ¼ cup extra virgin olive oil with one large clove of
garlic (pressed) for every 4 cups of cubes. Whisk to combine. Season with
salt and freshly ground black pepper.
Add cubed bread and toss quickly to distribute oil evenly. Add a pinch of
dried Italian seasoning or other mixed herbs. Spread in a single layer in a
shallow baking pan. Bake until dry and only slightly brown.
Cool and store in airtight container. Keep on hand for salads, casserole
toppings or stuffing.
