For ➌-➍4-5 thick slices of stale, springy country bread with a good crust*/**
1 small red onion
1-2 tbs red wine vinegar, plus more to taste
1 medium, crunchy cucumber, thinly sliced (you could also peel if you like)
1 handful rucola, washed and pat dry
salt & pepper, to taste***
extra-virgin olive oil
10-12 basil leaves
Pass the slices of bread under running water and let sit in a bowl to soften while preparing the other ingredients.
Slice the red onion very thinly and place in a small bowl. Sprinkle with 1 to 2 tbs of red wine vinegar and cover with cool water. Let sit 10 m (this will take some of the edge off the raw onion).
When the bread pieces are springy to the touch, tear and crumble the bread in your hands (depending on the type and freshness of your bread, the crusts may be too hard. If so, you may wish to remove them, but some like the chewiness of the crust). If the bread is still too hard, you can sprinkle on some more water, but keep in mind that you’ll be adding vinegar and oil to the salad as well, which the bread will also soak up. If you have added too much water, simply give your bread a squeeze to remove the excess liquid before adding to the salad. Place the bread in a large bowl with the cucumber and rucola.
Drain and add the onion to the salad. Season with a good pinch of salt***7*, a few twists of pepper, a healthy dose of olive oil, a splash or two of red wine vinegar, and toss until well combined.
Add the basil leaves, torn into pieces just before serving****.
Slice the red onion very thinly and place in a small bowl. Sprinkle with 1 to 2 tbs of red wine vinegar and cover with cool water. Let sit 10 m (this will take some of the edge off the raw onion).
When the bread pieces are springy to the touch, tear and crumble the bread in your hands (depending on the type and freshness of your bread, the crusts may be too hard. If so, you may wish to remove them, but some like the chewiness of the crust). If the bread is still too hard, you can sprinkle on some more water, but keep in mind that you’ll be adding vinegar and oil to the salad as well, which the bread will also soak up. If you have added too much water, simply give your bread a squeeze to remove the excess liquid before adding to the salad. Place the bread in a large bowl with the cucumber and rucola.
Drain and add the onion to the salad. Season with a good pinch of salt***7*, a few twists of pepper, a healthy dose of olive oil, a splash or two of red wine vinegar, and toss until well combined.
Add the basil leaves, torn into pieces just before serving****.
*the bread should make up half of the volume of this salad
**ciabatta would work well
***use chopped anchovies instead
****this dish is best eaten about an hour after preparing, to give time for the flavors to combine. That said, it does not keep well for more than a day because the fresh ingredients tend to get ruined by the vinegar.
This is an early version without tomatoes, which now have become a staple ingredient in most recipes. You could add 2 tomatoes, peeled, sliced
