John Myers
Ingredients for 4 servings:
- 200 g white bread, Italian, from the day before
- 1 onion(s), red
- 1 bay leaf
- 1 tbsp vinegar (white wine)
- 100 ml vegetable stock
- 2 tbsp capers
- 10 cherry tomatoes
- 6 tbsp olive oil, best
- 1 handful of basil
- Black pepper, freshly ground
- 3 spring onions
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Summer bread salad from Tuscany
Peel the onion and slice into thin strips. Bring to a boil in a small saucepan with vegetable stock, vinegar, and bay leaf. Remove from the heat and let cool. Cut the bread into very thin slices (similar to dumpling bread) or slice it open with a cucumber slicer and place it in a salad bowl. If some of it crumbles, don’t worry; the crumbs can be added to the salad. Roughly tear the basil, dice the tomatoes, and finely slice the spring onions. Add to the bread along with the capers. Remove the bay leaf and pour the cooled stock over the bread. Important: The stock must be completely cooled, otherwise the bread will become unattractively mushy. Let it sit for 1/2 hour. This basic vegan version can be enhanced with, for example, finely sliced bell peppers, a hard-boiled egg, and/or anchovies.
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