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<Recipe recipeId="1255" locale="en">
<RecipeHeader>
<RecipeTitle>ENSALADA ITALIANA</RecipeTitle>
<Category>Ensaladas</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Internet Epiculinary page</Source>
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<IngredientList>
<IngredientText>INGREDIENTS</IngredientText>
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<RecipeText># 1 lb Italian unsalted country style bread, 2 days old, in slices
# 2/3 cup best quality extra virgin olive oil
# 3 T good quality red wine vinegar (to taste)
# 1 T balsamic vinegar
# 1 1/2 lb fresh, firm, ripe tomatoes, cubed, about 5 cups
# 1 small onion, thinly sliced
# 15 fresh basil leaves, washed, drained on paper towels and shredded, a few extra for garnish
# salt and freshly ground black pepper

DIRECTIONS

Soak the bread in cold water to cover for about twenty minutes Meanwhile, prepare the dressing of oil, the 2 vinegars, salt and pepper: whip with a fork to combine thoroughly. Remove bread from water, squeezing out as much moisture as you can (help yourself with a clean white cotton dishcloth). Coarsely crumble the bread into a large serving bowl. Add the tomatoes, the onion and the basil. Add a little dressing at a time till all ingredients are well coated. Test for seasoning. Garnish with a few whole basil leaves. Buon appetito!
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