1 1/2 cups or more red wine vinegar
3 cups toasted whole wheat bread cubes
2/3 cup Filippo Berio extra virgin olive oil
2 tablespoons capers
1/2 cup chopped oil cured black olives
1/4 cup minced parsley
1 small red onion, diced
1 cup cherry tomatoes cut in half
1/2 cup chopped celery
Salt to taste
Grinding black pepper
1/2 cup chopped basil
Pour the vinegar into a bowl and dip the bread cubes quickly in it. Transfer the bread cubes to a salad bowl.
Add the oil, capers, olives, parsley, onion, tomatoes, celery and salt and pepper. Toss to combine well.
Allow to marinate covered at room temperature for several hours before serving. Toss the salad with the basil and serve.
This recipe is featured on show 2005 – All About Basil.
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