We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
- 5cups cubed focaccia bread
- 1clove garlic, crushed
- ½teaspoon white sugar
- 1anchovy fillet
- ⅓cup red wine vinegar, or more to taste
- ⅓cup extra-virgin olive oil, or to taste
- 3vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
- 1pint cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- ⅔cup sliced fresh mozzarella cheese
- ¼cup thinly sliced red onion
- ½cup fresh basil leaves, torn into small pieces
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2Place bread cubes on the prepared baking sheet.
Step 3Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
Step 4Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
Step 5Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
Step 6Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.