This salad was created by thrifty Italian cooks who wanted a way to use day-old bread. This salad is perfect for the summer months when tomatoes are at their juiciest and other fresh garden vegetables and herbs abound.

Ingredients
6 (1/2-inch thick) slices day-old sourdough bread, cut into 1/2-inch pieces (about 3 cups)
1/4 cup Carapelli extra virgin olive oil, divided in half
2 lbs. (4 large) ripe tomatoes, cored, seeded and cut into 1/2-inch chunks
1 small cucumber, peeled, seeded and cut into chunks
1/2 cup finely sliced red onion
1/2 cup fresh basil leaves, cut into julienne strips
2 cloves garlic, pressed
Carapelli red wine vinegar
Salt and pepper, to taste

Preparation Directions
Brush bread pieces with half of the olive oil. Place bread on baking sheet and place in a 350°F oven until lightly toasted and slightly dry, for about 8-10 minutes. Set bread aside to cool. Meanwhile, in bowl, combine tomatoes, cucumber, onion, basil and garlic. Add cooled bread pieces; toss well. Drizzle salad with remaining olive oil and season to taste with red wine vinegar, salt and pepper. Serves 6-8.

Preparation Time: 20 minutes

Wine Suggestion: Pinot Noir

Serving Suggestion
To serve bread salad, simply cut and discard a thin slice from the top of a large, round loaf of sourdough bread. Hollow out the loaf and leave a 1/2-inch rim. Cut the bread from the center into cubes (this bread can be used for the recipe). Place salad into hollowed out bowl and serve.