Tuscan Bread Salad

April 7, 2016

Ingredients

4 (1 inch thick) slices of Italian bread

3/4 pound ripe tomatoes, cut into 1- to 2-inch chunks

2 tablespoons TantilloExtra Virgin Olive Oil

1 tablespoon Red Wine Vinegar

2 tablespoons chopped pimento-stuffed, Spanish-style green olives

1 1/2 tablespoons drained Non Pareille Capers

1 teaspoon minced garlic

1/8 teaspoon hot chile flakes

Safeway salt and freshly ground black pepper

2 cups baby arugula

1/3 cup lightly packed Basil leaves

Directions

1Preheat oven to 400 degrees F. Tear bread into 1/2- to 1-inch pieces and place in a baking pan.

2Bake until bread is light golden and crisp, 10 to 15 minutes, stirring occasionally.

3Let cool. Meanwhile, place tomatoes and any juices in a salad bowl.

4Stir in TantilloExtra Virgin Olive Oil, vinegar, olives, capers, garlic, and chile flakes.

5Stir cool bread into tomato mixture.

6Season to taste with salt and pepper.

7Let stand just until bread is softened, 10 to 15 minutes, stirring occasionally.

8Add arugula and basil, mix, and serve.

Recipe courtesy of Safeway

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