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We are making this ancient and amazing Tuscan salad using a bread from Liguria. I’m guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
Ingredients
- 5 cups cubed focaccia bread
- 1 clove garlic, crushed
- ½ teaspoon white sugar
- 1 anchovy fillet (Optional)
- 1/3 cup red wine vinegar, or more to taste
- 1/3 cup extra-virgin olive oil, or to taste
- 3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
- 1 pint cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- 2/3 cup sliced fresh mozzarella cheese (Optional)
- ¼ cup thinly sliced red onion
- ½ cup fresh basil leaves, torn into small pieces
Directions
Step 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Place bread cubes on the prepared baking sheet.
Step 3
Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
Step 4
Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
Step 5
Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
Step 6
Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.
Step 7
Taste for seasoning before serving. Enjoy!
Chef’s Notes:
I used leftover focaccia from my No-Knead Big Bubble Focaccia recipe. I cut my bread into 1 to 1 ½ inch cubes. Any bread can be used. If using non-focaccia, bread should be tossed in some olive oil to help browning.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 314 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat3g | 15% |
| Sodium231mg | 10% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber3g | 11% |
| Protein5g | |
| Potassium480mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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