Search no further. My Aunt Cindy's Tuscan Bread Salad is all you need to survive this summer.
We had it up at the lakehouse this weekend and I am trying to figure out how soon I can make it again. So good, perfect summer flavors that shine with the tomato and basil, and the pizza crust that catches the dressing, sopping up all it's goodness.
Aunt Cindy's Tuscan Bread Salad
1 14-16 oz. Boboli pizza crust
1 to 1 1/4 cups water
4 TB. red wine vinegar, divided
1/3 cup extra virgin olive oil
anchovy paste, to taste
1/2 tsp. salt
2 ribs celery, diced
1 pint grape tomatoes, cut in half
1 small red onion, diced
1/4 cup chopped fresh basil
Broil the Boboli crust in the oven until brown on both sides. Watch carefully so it doesn't burn. When cool, cut into 1 inch squares and place in a large bowl. Pour the water and 1 TB. of the vinegar over the bread, toss and let stand for 15 min. Whisk together the remaining 3 TB. vinegar, salt and anchovy paste. Add olive oil in a steady stream, whisk constantly. Add celery, tomatoes and basil to the bread, toss well. Add dressing over everything, toss again and serve.