Ingredients:
1 lb filone bread or 1 lb other hearty Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, minced
8 ripe tomatoes
1/4 cup sliced red onions
1 bunch fresh basil leaves ( about 1 cup)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
salt and pepper
1/2 cup shaved romano pecorino cheese
Directions:
Cut bread into 1″ cubes.
In bowl, toss bread with 1/4 cup olive oil and 2 cloves garlic.
Place on baking sheet and toast for 5 minutes on 350 degree oven.
Cut tomatoes into 1″ pieces; place in bowl with red onion, basil leaves, oliveoil, vinegar, salt and pepper to tast.
Toss in toasted bread.
Allow to sit for 1/2 hour, tossing often.
Bread should be soft and saturated slightly with the oil and vinegar.
Taste for seasoning.
Serve with shaved Romano cheese on top.
You can add grilled shrimp, kalamata olives or grilled chicken strips to the salad for a complete one dish meal.
Servings: 8
Time preparation: 20 min.
Time total: 25 min.