Tuscan Bread Salad

The bread's the star in this excellent salad.

Recipe for Tuscan Bread Salad, contributed by Mike Lewis

If you haven't had the pleasure of eating authentic Tuscan bread, do yourself a favor: track down a baker or delicatessen that sells it, and treat yourself to a loaf. Baked from a sourdough base and traditionally made without salt, it has a firm texture and a wonderfully rich flavor.

This somewhat unusual recipe uses Tuscan bread to liven up what would otherwise be a fairly pedestrian salad. It works best if the bread is slightly stale, although that's not essential. If you can't find Tuscan bread, you can easily get by with a light rye or a sourdough instead.

These quantities will make a tasty side salad for about six people.

• One small (8-oz, 250 g) loaf of Tuscan bread
• 1 small cucumber, cut into large chunks
• 1 small red onion, finely chopped
• 6 - 8 salad tomatoes, halved
• A few lettuce leaves
• A few leaves of fresh basil (if available)
• 5 tbsp. olive oil
• 2 tbsp. wine vinegar
• Juice of a small lemon

Cut the bread into large chunks. Place in a service bowl, along with the cucumber, onion, tomatoes, lettuce and basil. Mix the oil, vinegar and lemon juice, and pour on the salad. Mix thoroughly.

Recipe for Tuscan Bread Salad (June 2005)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
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