Antipasti love from Stephanie. A tasty salad made with a melange of fresh herbs with bread, olive oil, and tomatoes.
- 1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes
- 1 cup of extra-virgin olive oil, divided
- 2 tablespoons of red wine vinegar
- 1 teaspoon of balsamic vinegar
- 1/4 cup of finely chopped shallots
- 1/4 cup of drained capers
- 1/2 cup of loosely packed fresh basil leaves, torn
- 1/2 pound of red cherry or grape tomatoes, halved
- Kosher salt
- Freshly ground white pepper
- 1 garlic clove, minced
- 1/4 cup of pitted olives, halved lengthwise
- 1 cup (drained) of roasted red bell pepper strips
- 1 teaspoon of fresh rosemary, chopped
- 1 tablespoon of fresh lemon juice
- 1 fennel bulb, thinly sliced
- 1/2 pound of baby arugula
- Pecorino cheese, crumbled
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Toss bread cubes with 1/4 cup olive oil to coat. Place on a lightly greased baking sheet. Bake at 350° for 15 to 20 minutes, stirring occasionally. Set aside.
- Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, capers and basil.
- Pour over tomatoes.
- Season with salt and pepper to taste. Let stand 1 hour.
- Sauté garlic and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until translucent. Season to taste with salt and pepper. Set aside.
- Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.
- Toss together croutons, marinated tomatoes, bean mixture, fennel and arugula.
- Sprinkle with crumbled pecorino, and serve.