Here’s a great way to utilize old, stale bread without letting it go to waste! Use fresh summer tomatoes for the best results.
This dish makes a great side for these final days of summer.
Focaccia Bread Salad
Waste not, want not. If your fresh bread goes stale, you can turn it into this delicious bread salad with tomatoes, onions, and dressed with Primo Olive Oil and Vinegar.
Ingredients
- 1 package Dr. Pete’s Classic Focaccia Olive Oil Skillet Bread Mix cut in thick slices
- 1 small red onion sliced very thin
- Cold water
- 1 pound ripe tomatoes chopped
- 2 tablespoons chopped fresh
basil - 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons
Primos Tarragon White Balsamic Vinegar - 1 large garlic clove minced or crushed in a mortar and pestle
- Sardinia Sea Salt
- Freshly ground pepper
- ¼ cup
Primo's Galega Olive Oil
Instructions
- Bake Focaccia & enjoy then leave the leftovers out overnight for your bread salad.
- If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
- Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.
Notes
We put a Primo twist on this recipe from the New York Times.
