I made this on the bread machine and then completely forgot, it was on the counter for 3 days now. Really it is hard like a brick
This was one slice roughly chopped
This is the amount of bread I used. Oh also it is wholegrain it absorbs nicely the flavors of the dressing
The olive oil I used is infused with rosemary, it's just amazing for this recipe! Try at home! You just have to add the oil and the chopped rosemary to a clean container and let sit for a few days!
Here you can see the rosemary. Add the oil to a skillet, heat it
Add some garlic, a pinch of salt and some grinds of pepper and the add the bread
This is the pepper mixture I use: black, white and pink peppers and a little bit of mustard seeds.
Chop everything roughly while your bread is in the skillet
When they they're crunchy and golden and flavorful of the peppers, rosemary and garlic turn off the fire and let sit for a while
Add to your bowl, the bread have to be the first layer to absorb all the juices from the tomatoes and the dressing
Then add your tomatoes
While you let the bread absorb the tomatoes chop the half onion and the cheese, (i used a local goat cheese)
Add to the bowl
I did not add any salt to the dressing because of the cheese and the capers, you'll see you don't need it!
On for the dressing! Some generous grinds of pepper
Generous glugs of olive oil
Balsamic vinegar (remember, is all to taste, so just adjust to your preferences/mood)
Mix it well
Fresh oregano, basil works as good and it's easier to find fresh.
Pour the dressing
And then start digging for your bread. Mix everything so it's all coated
and eat it! If you let sit for a while, flavors will intensify and bread will not be as crunchy, but still is just as great!
If there's some left, cover with cling film and refrigerate it. Now try not to eat the whole bowl at once and wait anxiously for your next brick of bread :D