Ingredients
Units
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Ingredients (Serves 4)
- 4 cups stale crusty bread, torn into bite-sized pieces
- 2 cups ripe tomatoes, diced
- 1/2 cup cucumber, sliced into half-moons
- 1/4 cup red onion, thinly sliced
- 1/4 cup black or green olives (optional)
- 2 tablespoons fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon truffle oil (white or black truffle oil)
- 1 tablespoon balsamic vinegar or red wine vinegar
- Salt and freshly ground black pepper, to taste
- Optional: Fresh truffle shavings for garnish (if available)
Instructions
Instructions
1. Prepare the Bread
- If the bread is not stale, dry it out by spreading the pieces on a baking sheet and toasting lightly in a 300°F (150°C) oven for about 10 minutes. Let cool.
- Place the bread in a large mixing bowl.
2. Assemble the Vegetables
- Add the diced tomatoes, cucumber, red onion, olives (if using), and torn basil to the bowl with the bread.
3. Make the Dressing
- In a small bowl, whisk together the olive oil, truffle oil, balsamic vinegar, salt, and pepper.
4. Toss the Salad
- Pour the dressing over the bread and vegetables. Toss gently to combine, ensuring the bread absorbs the dressing and flavors. Let sit for at least 15-20 minutes to allow the flavors to meld.
5. Serve
- Transfer to a serving platter or individual plates. Garnish with fresh truffle shavings if available, and serve immediately.
