Ingredients

Day old (or older) crusty French or Italian bread diced into 1" cubes (about 3 cups)
½ cup extra virgin olive oil
¼ cup white balsamic vinegar
2 cloves garlic minced
3 or 4 anchovies (preferably packed in salt), optional
1 lb. vine ripe tomatoes, cored, diced 1"
1 medium cucumber, trimmed, halved lengthwise, seeded, sliced ¼"
½ small sweet red onion, thinly sliced
2 Tbs. capers, rinsed, optional
Kosher salt & freshly ground black pepper to taste
Shaved Parmigiano Reggiano

Directions

It is important that the bread is of good quality and quite dried out (but not moldy or rancid). The dressing will soften it to a very nice chewy texture.

In a large salad bowl combine the olive oil, vinegar, garlic and anchovy, using a fork or wooden spoon to muddle the anchovy to a paste.

Add the tomatoes, cucumbers, onions and capers if using, and a little salt & pepper.

Toss the salad thoroughly and let stand, covered, for 10 minutes. Adjust seasonings and toss again. Serve on four salad plates. Use a vegetable peeler to shave a little Reggiano on each salad to garnish.

Serving suggestions:

To make this a main course, add slices of fresh mozzarella, olives & even julienne strips of salami.

This salad, even in its simplest form, is one of the world's most satisfying.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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