Portions

This is a delicious Tuscan tomato and bread salad traditionally made with stale unsalted country bread but we prefer to use crisp croutons. There are as many authentic versions of this summer salad as there are regions of Italy. Here is ours. Buon Appetito!

The first list of ingredients are standard requirements for this delicious summer salad. The second list is the optional additions that can be added to customize the salad to suit your family or guests.  Be sure to use a top quality extra virgin olive oil (EVOO) and balsamic vinegar for your dressing, you will taste the difference!

Ingredients

• 6 tbsp extra virgin olive oil (available at portions)
• 3 tbsp balsamic vinegar (available at portions)
• 1-2 cloves fresh garlic, minced
• 
  
• 4-6 fresh, ripe tomatoes, cut into large bite size pieces
• 1/4 cup thinly sliced red onions, or green spring onions
• 1/2 cup fresh basil leaves, torn into bite sized pieces
• 1/3 cup grated Parmesan cheese, preferably fresh grated Parmigiano Reggiano
• 2 cups crisp croutons, could be gluten-free if desired (available at portions) 

Optional Additions

• 1/2 cup fresh mozzarella, cubed
• 1/2 cup roasted red peppers, thinly sliced
• 1/2 cup olives, either green, kalamata or nicoise, roughly chopped
• 2 to 3 anchovy fillets, chopped
• 1 cup arugula, torn
• 1 tin flaked white tuna
• 2 eggs, hard boiled and sliced
• 1 tbsp capers

Method

1. Combine the EVOO, balsamic vinegar and minced garlic and set aside.
2. Prepare and blend the croutons, tomatoes, onions, basil and cheese. At this time, if you would like anything from the additional list, now is the time to add it. Note: if you add all of the optional additions, you may want to increase the amount of EVOO and balsamic vinegar to 8tbsp and 4 tbsp respectively.
3. Drizzle the dressing over the rest of the ingredients, mix well and rest for approximately 30 minutes to allow fresh flavours to blend.

Serves 4 as a main dish or 6-8 as a side salad.

Make your own croutons