This bread salad can be made well ahead of time. "Personally, I like this salad wet, so I let it sit at room temp for several hours," says chef Barry Koslow. "I think it gets better. It lets the bread absorb the vinegar, the olive oil, the juices from the tomatoes and the cucumbers. Then the herbs get added just before serving so they're at their freshest and brightest."
Koslow warns against serving the salad to the next day: "Then it's just a soggy mess."
Servings: 6 - 8
- 2 cups cubed day-old French bread, crusts removed
- 2 large tomatoes, cored and cut into 8 wedges
- 1/2 small seedless cucumber, peeled and thinly sliced crosswise (3/4 cup)
- 1/4 cup thinly sliced red onion
- 1/4 to 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 10 basil leaves
- 1 cup packed watercress leaves
- 1/2 cup pitted kalamata olives
- Kosher salt
- Freshly ground black pepper
Combine the ingredients in a large bowl and season with salt and pepper to taste. Let sit for 20 to 30 minutes; serve at room temperature.
From Mendocino Grille chef Barry Koslow.
Tested by Dayna Smith.
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