By Victoria Hart Glavin of Tiny New York Kitchen
My Tuscan Bread Salad is perfect as a side or main meal. Feel free to add or substitute ingredients, as your heart desires. If you are serving this as a main dish then I suggest you add a bit of protein such as chicken or tofu.
- 2 Cups Cherry Tomatoes (Cut In Half)
- 6 Cups Ciabatta Or Good Italian Bread (Cut Into 1 Inch Cubes)
- 1 Medium Cucumber (Diced)
- 1 Red Bell Pepper (Cored, Seeded & Diced)
- 1 Cup Red Onion (Thinly Sliced)
- 1/2 Cup Pitted Olives
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Sherry Vinegar
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1/2 Cup Lightly Packed Chopped Basil Leaves
- 1/2 Cup Lightly Packed Chopped Salad Greens
In a large-size bowl combine tomatoes, bread, cucumbers, bell peppers, onions, and olives. Toss to mix. Drizzle with olive oil and vinegar. Season with kosher salt and pepper. Toss well.
Let sit on countertop for 1 hour. Toss occasionally as it will distribute juices.
Just before serving, toss in chopped basil and chopped salad greens. Serve at room temperature.
Prep Time: 30 Minutes
Rest Time: 60 Minutes
Total Time: 90 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.