*½ loaf Semifreddi’s Ciabatta-cut into one inch chunks
5 ripe tomatoes, quartered, each quarter cut in half for eight pieces each
1 small cucumber cut into ½ inch pieces
½ C pitted Kalamata olives
4 large basil leaves chiffonade
Olive oil
Balsamic vinegar
Worcestershire Sauce
Salt and Pepper
In a large bowl place the bread, tomatoes, cucumber, and olives. If you don’t know how to chiffonade the basil, take the four leaves, stack them on top of each other and roll them up tightly. Once rolled slice thinly with a sharp knife and you will end up with thin strips of basil, add to the salad ingredients. Generously season the salad to taste with olive oil and vinegar, add a couple of dashes of Worcestershire sauce, and season to taste with salt and pepper. Combine well, taste the bread to see if the seasonings are correct, adding more oil and/or vinegar as necessary. Let the salad sit at room temperature for about a half hour before eating it. Serves 4-6.
*Where I live we have a wonderful local bakery called Semifreddi’s. Their products are available at many of our supermarkets. I really like their Ciabatta-it has a wonderful chewy texture with large holes perfect for capturing the oil, vinegar, and tomato juice in this salad. If you don’t have similar bread where you live any Italian Country or French bread will do.
