Recipe - Chef Laura Ceccherini
Villa Le Corti Cucina, San Casciano Val di Pesa, Italy
Makes 4-6 Servings
1 medium red onion
6-8 roma tomatoes
1 seedless cucumber
1 head of Boston (Butter) lettuce
½ loaf of crusty ciabatta or rustic sourdough bread, day old
extra-virgin olive oil
1 cup (240ml) white wine vinegar
2 cups (475ml) cold water
½ cup (10g) packed basil leaves, roughly chopped
In a medium bowl, add 1 cup (240ml) of white wine vinegar. Remove the outer skin of the red onion and discard. Slice the onion into thin slices and place in bowl of vinegar. Set aside to soak for 15-20 minutes.
Wash tomatoes and cucumbers in a colander and set over a bowl to drain. Wash lettuce, drain, dry and cut or tear into bite-size pieces and place onto a large platter or bowl. Peel cucumber and cut into bite-sized pieces placing on salad greens. Next, cut the roma tomatoes into bite sized pieces and add to the platter. Fill a large bowl with 2 cups (475 ml) of cold water. Tear large pieces from the loaf of bread and soak in a bowl of water for 15 seconds. Remove and squeeze all the water out. Using your hands crumble over the platter. Repeat until all the bread is used.
Drain the onions and add to the salad. Top with basil leaves. Drizzle with olive oil and sprinkle with salt. Toss salad with your hands to combine, seasoning, with additional oil and salt if required.
Set aside at room temperature and serve with meal.