She Strengthens

Reviving the Flavors of Tuscany

A Refreshing Twist on a Classic Salad

This salad is a creative way to repurpose stale bread, elevating it to a whole new level of flavor and texture. Inspired by the traditional Tuscan recipe, our version adds a zesty lemon vinaigrette and crunchy cucumbers to create a refreshing summer treat.

Quality Matters

When it comes to the ingredients, don’t skimp on the good stuff. Choose a high-quality extra-virgin olive oil that will shine through in every bite.

Plan Ahead for Maximum Flavor

The beauty of this salad lies in its ability to improve with time. Prepare it up to a day in advance to allow the flavors to meld together in perfect harmony.

Servings and Prep Time

Yield: 8 servings
Difficulty: Easy
Total Prep Time: 1 hour 15 minutes

Lemon-Garlic Vinaigrette

• 2 teaspoons finely grated lemon zest
• 1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons)
• 6 anchovies, finely chopped
• 3 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil

Salad Ingredients

• 8 ounces day-old Italian bread (about 1/2 of a loaf), torn into large pieces
• 2 pounds ripe tomatoes, large dice
• 1/2 cup thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia
• 1 pound English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice
• 1 packed cup fresh basil leaves, torn into large pieces
• Kosher salt
• Freshly ground black pepper

Preparing the Vinaigrette

Combine all ingredients except the oil in a medium nonreactive bowl. Let it sit for 15 minutes, then whisk in the oil in a slow, steady stream until fully incorporated.

Assembling the Salad

1. Toss the bread with half of the vinaigrette in a large bowl and set aside for 10 minutes.
2. In a separate bowl, combine the tomatoes, onions, and cucumber with the remaining vinaigrette. Set aside for 10 minutes.
3. Add the vegetables and basil to the bread and mix until evenly combined. Season with salt and pepper to taste.
4. Let the salad sit at room temperature for at least 15 minutes to allow the flavors to meld together. Serve at room temperature and enjoy!