Salad Roti Tuscany

Name: Salad Roti Tuscany
Cuisine: italian
Ingredients: 1 loaf stale ciabatta or rustic bread, cubed into 1-inch pieces; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 medium red onion, thinly sliced; 2 ripe tomatoes, diced; 1/2 cucumber, diced; 1/4 cup fresh basil leaves, torn; 1/4 cup fresh mint leaves, torn; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp capers, rinsed and drained; 2 cloves garlic, minced

Panzanella

Ingredients

1 loaf stale ciabatta or rustic bread, cubed into 1-inch pieces
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 medium red onion, thinly sliced
2 ripe tomatoes, diced
1/2 cucumber, diced
1/4 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, torn
1 tsp salt
1/2 tsp black pepper
1 tbsp capers, rinsed and drained
2 cloves garlic, minced

Instructions

1Cube the stale bread into 1-inch pieces and let them dry on a baking sheet in a 300°F (150°C) oven for 15 minutes, or until slightly crisp.
2In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
3Add the diced tomatoes, cucumber, and thinly sliced red onion to the bowl with the dressing and toss gently to combine.
4Fold in the torn basil, mint, and capers.
5Add the dried bread cubes to the vegetable mixture and toss well to coat with the dressing.
6Let the salad rest for at least 30 minutes at room temperature to allow the bread to absorb the flavors and soften slightly.

Source: llm-generated