The success of this salad is due not only to the freshness of its ingredients, but also to the play of textures between the tender and crunchy vegetables. If desired, thin slices of cooked ham can be added to the salad.
Half a baguette or 3 thick slices of rustic bread
4 ripe tomatoes or 300g cherry tomatoes
1 sweet red onion
2 celery stalks, preferably with their leaves
3 small cucumbers
half a cup of kalamata olives
50 grams of arugula
For the dressing:
1 bunch of basil
1 small garlic clove
1 tsp. capers
2 tbsp. olive oil
1 tsp. wine vinegar
freshly ground black pepper
Step by step recipe
Recipe photo: Large Italian Salad, step 1
Preheat the oven to 200°C. Slice the bread into large cubes or break it into slices. Place in a baking dish, drizzle with olive oil and bake until golden, flipping in the middle of cooking, 5-7 minutes.
Recipe photo: Large Italian Salad, step 2
Prepare the dressing. Finely chop the basil and set aside 1 tsp to serve. Chop the garlic and capers. Whisk the olive oil with the wine vinegar, then add the basil, garlic and capers, salt, pepper and stir.
Recipe photo: Large Italian Salad, step 3
Slice the tomatoes into large cubes (if using cherry tomatoes, cut them in half). Slice the onion and celery into small cubes, and the cucumbers into circles. Mix all the vegetables together with the olives, rucola and remaining basil. Add the bread to the salad, pour the dressing over it and mix well.