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Categories:
tomatoes parsley red onion red bell pepper Bread oil-cured black olives evoo red wine vinegar anchovy paste garlic pepper lemon
Viewed: 37 - Published at: 5 years agoIngredients
- 2 pounds plum tomatoes, coarsely chopped
- 1 cup fresh flat-leaf parsley leaves
- 1 medium red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1/2 loaf stale peasant bread
- 3/4 cup oil-cured black olives, pitted and chopped
- About 1/3 cup EVOO
- 2 tablespoons red wine vinegar
- 2 teaspoons anchovy paste
- 2 cloves garlic, finely chopped or grated
- 1 Fresno or Italian cherry chile pepper, finely chopped
- Juice of 1 lemon
Method
- For the salad: Combine the tomatoes, parsley, onions and bell peppers.
- For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
- Pour water over the bread, then wring out the loaf and tear it into bite-size pieces.
- Toss the bread, vegetable mixture and olives with the dressing.
- Serve.
- Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight).
- If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them.
- Pit and chop the olives and return them to their container in the refrigerator.
- Store the dressing in the refrigerator and bring it to room temperature before using.
