INGREDIENTS
Serves 2
3 cups cubed sourdough bread (about 2" cubes), left out overnight
1 cup diced ripe tomatoes
1 small red onion, peeled and finely minced
6 ounces fresh mozzarella cheese, diced
1/2 cup extra-virgin olive oil
4 tablespoons red wine vinegar
1/2 cup shredded fresh basil
2 tablespoons capers, rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mix together all the ingredients in a large bowl and let stand at room temperature 20 minutes. Adjust seasoning with salt and pepper and serve.
CHIFFONADE
To easily shred, or chiffonade, basil leaves, stack washed and dried leaves on top of one another about six or seven at a time and roll up lengthwise. Use a sharp knife to cut through them all together. Make the slices as close to each other as possible.