Ingredients
- 4 Ounces Crusty Bread Cut in 1 inch cubes
- 4 Roma Tomatoes
- 1 Cubalelle Pepper Roughly chopped
- 1/2 Red Onion
- 2 Baby Cucumbers Sliced
- 1/3 Cup Basil Leaves
Dressing
- 2 Cloves Garlic Finely chopped
- 1/2 Tsp. Anchovy Paste
- 2 Tblsp. Flat Leaf Parsley Chopped
- 1 Tblsp. Fresh Chives Chopped
- 2 Ounces Red Wine Vinegar
- 2 Ounces Olive Oil
- 1/8 Tsp. Agave Nectar Optional
- Salt & Pepper To taste
Servings:
Instructions
- Heat the oven to 325 degrees. Spread the bread cubes on a baking sheet that has been lightly sprayed with olive oil cooking spray. Spray the bread cubes lightly with the olive oil spray. Bake 15 minutes until the cubes are lightly browned. Set aside to cool.
- Quarter the tomatoes lengthwise. Remove the seeds and cut crosswise into 1/2 slices. Cut the onion in half crosswise. Cut each half in thin vertical strips.
- Put the onions and tomatoes in a large bowl. Add the chopped pepper, cucumbers, and the bread cubes. Tear the basil leaves into bite size pieces and add to the bowl.
- Dressing: Mash the garlic, anchovy paste and a pinch of salt in a mortar. It should be a fairly smooth paste. Combine the oil, vinegar, herbs, and the garlic anchovy paste in a jar with a tight fitting lid. Shake until the dressing is completely blended.
- Pour the dressing over the ingredients in the bowl and toss to coat. Cover and chill for several hours. Serve.
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