Tomato-Mozzarella Bread Salad

Name: Tomato-Mozzarella Bread Salad
Ingredients: 6 ounces day-old Tuscan bread (or equivalent); 1 pound ripe field tomatoes; 3 ounces red onion (about 1/2 cup); 5 ounces unsalted, fresh mozzarella; 16 oil-cured olives; 15 large basil leaves; 2 tablespoons olive oil; 3 tablespoons white-wine vinegar; 18 teaspoon salt; Freshly ground black pepper to taste

10 ingredients

10 steps

Ingredients

6 ounces day-old Tuscan bread (or equivalent)
1 pound ripe field tomatoes
3 ounces red onion (about 1/2 cup)
5 ounces unsalted, fresh mozzarella
16 oil-cured olives
15 large basil leaves
2 tablespoons olive oil
3 tablespoons white-wine vinegar
18 teaspoon salt
Freshly ground black pepper to taste

Directions

1

Soak the bread quickly in a bowl of cold water, just enough to moisten it.
2

Squeeze it to remove excess moisture.
3

Wash, trim and chop tomatoes into chunks.
4

Place in a large serving bowl.
5

Cut the red onion into matchstick lengths; add to bowl.
6

Cut mozzarella into small cubes and add to bowl.
7

Pit olives and add to bowl.
8

Wash, dry and cut basil into strips and add to bowl.
9

Break bread into bite-size pieces and add to bowl.
10

Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.