My Bread Salad Days

There is something about the Los Angeles Times that I just love. The layout. The content. And it has an amazing food section! I was so happy to be featured in the LA Times' Daily Dish.

LA Times' Daily Dish - Bacon and Souffle

Yes, my bread salad tasted quite delicious! I served it at dinner with Chicken Marbella (a previous post) and the combination was great.

Bread Salad

Bread Salad
from LA Times
Serves 6
Ingredients

• 1/3lb stale ciabatta
• 1lb tomatoes (I used cherry tomatoes)
• 1 tsp salt
• freshly ground pepper
• 3 tbsp of red wine vinegar
• 1/2 cup olive oil
• 3/4 cup diced red onion
• 3 tbsp of toasted pine nuts
• 3oz of arugula

Recipe

1. Tear bread into pieces and put them in a bowl with water to cover. Soak for 15 minutes.
2. Cut cherry tomatoes in halves and place them in a bowl. Season with salt, pepper, red wine vinegar and olive oil. Set aside for 15 minutes to allow salt to pull juice from tomatoes.
3. Squeeze as much water out from the bread as possible. Crumble bread into a serving bowl. Stir tomato mixture into the bread, working the mixture to moisten as much of the bread as possible with the tomatoes. Stir in the red onion.
4. When ready to serve, add more salt or vinegar to taste. Add pine nuts and arugula to bread salad and toss lightly to mix thoroughly. Serve immediately.