4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
For the dressing:
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces
1/2 cup-1 cup crumbled feta
Salt and freshly ground black pepper
What you’ll do:
In a large bowl, combine the tomatoes, bread, and onions. Set aside.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad. Toss to coat the bread pieces evenly. Let sit for 30 minutes at room temperature. Add the basil, feta, salt and pepper and toss to combine. Serve immediately.
Source: Slightly adapted from Emeril Lagasse