Yield 2-4 servings
by Market Chef Maggie Perkins
2 cups torn day-old bread
2 T extra virgin olive oil (plus extra to taste if desired)
2 T red wine vinegar (plus extra to taste if desired)
2 cups chopped fresh tomatoes, with collected juice
1 cucumber (or zucchini) sliced thinly
1 sweet Italian pepper, diced
1 small red onion in thinly shaved half-moon slices
1 cup loosely packed fresh basil leaves, shredded
Salt and pepper to taste
Grab a loaf (or 3!) of the best sourdough in the city from Sanford Sourdough Bakery and on its second or third day, put it to delicious use with a seasonal traditional Italian salad of juicy summer herbs and vegetables, courtesy of local farmers like Johnson’s Backyard Garden and a simple oil and vinegar dressing.
Tear day-old bread into bite-sized chunks and add to a deep salad bowl.
Dress with oil and vinegar. Toss with remaining chopped vegetables and herbs (and any juices they release). Salt and pepper to taste, and correct oil and vinegar as desired.