If you like chilled gazpacho then this salad is for you. Loaded with heart-healthy ingredients, it’s deeply satisfying and interesting to the palate so you won’t be so inclined to eat junk food.
Makes 3-4 servings
6 cups whole grain sourdough bread, cubed, leave crust on bread
2-3 ripe tomatoes, diced
1 cucumber, peeled, seeded and diced
1 red bell pepper, roasted over an open flame, seeded and diced
several green onions, diced
6-7 sprigs fresh flat leaf parsley, minced
2-3 tomatoes, blanched and peeled
1/2 red onion, diced
2-3 cloves fresh garlic, minced
1/4 cup extra virgin olive oil
6 tablespoons balsamic vinegar
4 tablespoons umeboshi or red wine vinegar
Prepare the dressing by pureeing the tomatoes, onion and garlic until smooth. In a small saucepan, warm the oil with a pinch of salt to make it a bit more digestible. Whisk in the vinegars and mix with the tomato puree. Adjust seasoning to your taste.
In a mixing bowl, toss the bread with half the vinaigrette and let it marinate for about 30 minutes. Just before serving, mix together the vegetables, marinated bread and balance of vinaigrette. Serve immediately.
Cook’s Tip: I love to add oil-cured black olives to this salad to add just a little more strong flavor.