ORO di Oliva

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The bounty of the summer in one salad!


  • 4-6 cups crusty bread (French, Sourdough, Ciabatta), cut into 1 inch cubes
  • 2 cups seedless cucumbers (Persian/Kirby - about 2), halved and sliced
  • 4 cups tomatoes, cut into 1 inch chunks
  • 1½ cups red onion (about ½-1 medium), sliced thin
  • ½ cup basil, torn or roughly chopped
  • ½ cup parmesan or asiago cheese, freshly grated
  • 4 Tbsp Tuscan Herb or Mediterranean Blend Olive Oil
  • 2 Tbsp Sicilian Lemon White Balsamic
  • 1 Tbsp dijon mustard
  • ¼ - ½ tsp salt , ¼ - ½ tsp pepper
  • Optional: fresh peppers (1-2, cut in chunks), 1-3 Tbsp capers, red pepper flakes


  1. In a small bowl make the vinaigrette: combine Tuscan Herb or Mediterranean Blend Olive Oil, Sicilian Lemon Balsamic, dijon mustard, salt and pepper.
  2. If possible, use stale bread cubes. You can achieve this same effect by cubing the bread and leaving to dry overnight or preheat an oven to 400ºF and baking on a baking sheet for 10-20 minutes. Bake until dried but barely toasted golden.
  3. In a large bowl combine bread, cucumbers, tomatoes, onion, basil and parmesan, toss well with the vinaigrette and let sit at least 30 minutes before serving.