This is one of the many delicious ways Italian cooks use stale bread. It’s a very versatile salad. Add whatever you have on hand—shredded lettuce or carrots, sliced celery, cooked beans, or sweet corn kernels. The recipe can easily be doubled to feed a crowd.


1/3 cup extra virgin olive oil
1/4 cup NAKANO Natural Rice Vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 medium tomatoes, cut bite-size
1/2 small red onion, thinly sliced
1/2  (16 oz.) loaf stale Italian bread, such as Pugliese or Ciabatta (3 to 4 days old)
1 cup diced cucumber
1/4 cup thinly sliced fresh basil leaves


In a medium bowl, whisk together oil, vinegar, salt, and pepper. Gently stir in tomatoes and onion; let stand 10 minutes. 

Slice bread into 1-inch thick slices. Place in a large bowl; cover with cold water until soft, about 4 minutes (leave hard crust in longer, as needed). Immediately remove bread from water, squeezing out water; transfer to a plate. Take small handfuls of bread; squeeze again, removing as much water as possible (it will still be moist). Tear each handful into small pieces; return bread to large bowl. 

Use a slotted spoon to transfer tomatoes and onions to bowl with bread; add cucumber and basil. Add just enough dressing to flavor and moisten salad; toss. Adjust salt and pepper to taste. 

Makes 6 servings.


Per serving (using 1/2 of dressing): 210 calories, 4g protein, 18g carb, 0g fiber, 13g fat (2.5g sat. fat), 5mg chol, 200mg sodium

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