3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced
400 grams ( 2 cups) chopped tomato
133 grams (1 cup) chopped seedless cucumber
90 grams (1/2 cup) chopped green bell pepper
4 tablespoons (1/4 cup) chopped sweet onion
454 grams ( 4 cups) cubed sourdough bread, toasted
15 grams (1/2 cup) chopped fresh parsley
4 tablespoons (1/4 cup) fresh basil leaves, cut into
80 grams (1/2 cup) crumbled ricotta salata or
1. In a large bowl, combine the vinegar, olive oil, salt,
pepper, and garlic. Whisk to blend.
2. Add tomato, cucumber, bell pepper, and onion. Toss
to mix. Allow to marinate at room temperature for 30
minutes to 2 hours.
3. Add bread, parsley, and basil; toss gently. Sprinkle
with cheese, and serve immediately.
Cut thick slices from a crusty round loaf and grill,
preferably over an open flame, though toasting or
broiling is ok. It is especially nice when the bread has a
bit of charred areas from the grill. Rub one side of the
grilled bread with a cut garlic clove.
For four slices chop flavorful tomatoes to make
approximately 400 grams ( 2 cups). In a bowl, combine
with 2 tablespoons chopped basil, 1/2 teaspoon salt and
freshly ground black pepper to taste. Spoon onto the
grilled bread and drizzle with excellent Italian olive oil.
Cut into strips and serve.
Recipes by Eva Baughman