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  • Writer's pictureWilliam Benson

The poorest salad using stale bread

You heard me right- this one comes straight out of Sicily/Tuscany and uses the left overs from the day before. Quite honestly though, it's this that makes it so incredibly delicious.

You need to pick yourself up and transport yourself to the side of a beautiful hillside in Sicily, the Mediterranean sea glinting in the distance.

You've been to a lovely little Italian market where you've picked up a load of produce farmed or made in the local area. You come across a stall that has this odd, tower growing facility called a Towergarden and the lovely 98 year old Italian ladies have produced a load of fragrant basil, cherry drop tomatoes and flatleaf parsley.

You get home and grab the loaf of yesterday leftover sourdough and soak it in a lovely wine vinegar. Not to much, enough to wet it.

You grab the other ingredients and just coursley chop them add them to a rustic bowl add the bread and olive oil.

From the fridge you pour a delightfully refreshing glass of Catarrratto, grab a fork and dig in.

To Serve 6:

  • 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces

  • 2 teaspoons (8g) mediteranean salt, plus more for seasoning (use half as much if using table salt)

  • 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)

  • 10 tablespoons (150ml) extra-virgin olive oil, divided

  • 1 small shallot, minced (about 2 tablespoons)

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons white wine vinegar or red wine vinegar

  • Freshly ground black pepper

  • 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

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