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Categories:
tomatoes salt fresh oregano red wine vinegar Bread olive oil extra-virgin olive oil freshly ground black pepper basil Mozzarella salt
Viewed: 88 - Published at: 5 years agoIngredients
- 4 large ripe tomatoes, chopped
- 1 tablespoon salt
- 1 tablespoon dried or fresh oregano
- 2 tablespoons red wine vinegar
- 3 cups crumbled fisherman's bread (or your homemade oven-dried variety -- see headnote)
- 6 ounces good olive oil-packed tuna
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper
- 1 cup basil, torn
- 1 cup cubed fresh mozzarella
- Salt and pepper, to taste
Method
- Place chopped tomatoes, salt, oregano, and 1 tablespoon of vinegar in a large serving bowl. Toss well, and let sit.
- Place fisherman's bread in a small bowl and cover half way with water, breaking up pieces with your hands until they are crunchy in the center and soggy on the outside. (If using homemade dried bread, only splash with water and toss. It won't require as much reconstituting.) Drain water out of the bread bowl, then add bread to tomatoes. Drizzle with half the olive oil, toss well.
- Add tuna, remainder of vinegar, remainder of olive oil, black pepper, basil, and mozzarella. Toss well to combine, season with salt and pepper to taste, and serve.
