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A Tuscan bread salad of crisp-edged bread, ripe tomatoes, cucumber, basil, and red onion, brought together with a bright red wine vinaigrette. The bread softens at the center while keeping enough chew to carry the juices.
KI-generiertes Bild
KI-generiertes Bild
Toasting the bread gives it a sturdy crust and a tender center, while ripe tomato juice, vinegar, and olive oil create a dressing that seasons every piece without making the salad immediately soggy.
Refrigerate leftovers in an airtight container for up to 1 day. The bread will continue to soften, so the salad is best on the day it is made.
Do not reheat. Bring refrigerated leftovers to room temperature for 15 minutes before serving.
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