A rustic Tuscan summer dish that celebrates the summer tomato and requires no cooking.
Recipe Servings: 6-8 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 1 hour
1 lb cherry tomatoes
1 red onion
Fresh basil (about 15 leaves)
1 tsp Lucini® Pinot Grigio Artisan Vinegar
1/4 cup Lucini® Premium Select Extra Virgin Olive Oil®
4 slices of stale Tuscan bread
Black pepper & Kosher salt, to taste
Cut the onion in thin slices and soak it in a bowl of water with the teaspoon of vinegar for 2-3 hours.
After 2-3 hours, slice the cucumber into thin rounds and chop the tomatoes, removing the seeds. Remove the crust on the slices of bread and slightly moisten the bread with one tablespoon of the vinegar/onion water. Drain the onion and place it in a large bowl. Tear the bread into large chunks and add it the bowl.
Add the tomato, cucumber and basil to the bowl. Add the extra virgin olive oil and salt and pepper to taste. Mix gently and refrigerate for one hour before serving.
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