Wondering what to do with that stale hunk of crusty bread? Don’t throw it away! Cube and toss with fragrant late-summer tomatoes and basil for a hearty salad. Serves 2.
1 garlic clove, minced
Salt and freshly ground black pepper
1 tablespoon balsamic or red wine vinegar
1/4 cup extra-virgin olive oil
2 cups days-old Italian or French bread, cut in 1-inch cubes
1/2 pound ripe tomatoes, cut in 1-inch chunks
1/4 cup Kalamata or Niçoise olives
1/4 cup fresh basil leaves, finely chopped
In a medium bowl, mash minced garlic with pinch of salt. Add vinegar and then whisk in oil until well blended. Add remaining ingredients and toss well. Salt and pepper to taste. Let stand 10 minutes to allow bread to absorb dressing. Buon appetito!