Recipe: Flaveur Breads | Photography: Vicki Ravlich-Horan
This is a wonderful Italian salad that makes great use of left-over bread. We served it with a delicious pizza using Flaveur Breads sourdough pizza bases.
stale Flaveur Breads Sourdough (baguettes or ciabatta work well)
ripe tomatoes (from Paul’s Tomatoes), roughly chopped
1‒2 tbsp capers, drained
1 small red onion, very finely sliced
roasted red peppers, roughly chopped
anchovy fillets in oil, drained and finely sliced (optional)
juice of 1 lemon (we used Guys Gourmet Fresh Meyer lemons)
¼ cup Frantoio extra virgin olive oil
a bunch of Liberty Growers fresh basil
freshly ground black pepper & sea salt
Cut your bread into desired slices, brush with a little olive oil and season with salt and fresh thyme. Bake in the oven until crispy.
Mix together the remaining olive oil with the lemon juice along with a generous pinch of salt and pepper.
Combine the remaining ingredients with the croutons, toss with the dressing and allow to sit at room temperature for 15‒20 minutes before serving.