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Ingredientes
- 8 ounce coarse-textured Italian bread, 4 or possibly 5 days old
- 4 med -size ripe tomatoes, roughly diced
- 1 med -size red onion, chopped
- 12 lrg fresh basil, leaves, shredded
- 12 x pitted black olives, halved lengthwise
- 3 Tbsp. red wine vinegar
- 1/3 c. good extra virgin olive oil
- 3 x garlic, clove, finely, minced
- 1 x salt and freshly grnd pepper
- 1 x 7 ounce can oil-packed Italian tuna, liquid removed and broken into chunks
Direcciones
- Remove crusts from bread and break into pcs. Place bread in large bowl, cover with cool water and soak for 2 to 3 min or possibly till softened. Drain and squeeze the bread dry, making sure to remove the water completely.
- Place the bread in a large bowl and break it up into small pcs with your hands. Add in the tomatoes, onion, basil, olives and tuna.
- In a small bowl, whisk together vinegar, garlic, and extra virgin olive oil. Add in salt and pepper to taste (remember the olives are salty!)
- Gently toss the dressing with the salad. Serve immediately.
- The idea of using stale bread in a salad may not sound appealing, but trust us. This salad is divine. Everything can be prepared in advance, but toss it with the vinaigrette just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 522 | |
| Calories from Fat 524 | 100% |
| Total Fat 58.52g | 73% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 16mg | 0% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.16g | 0% |
