3 pieces sourdough bread
1 tsp. salt
1 tsp. pepper
1 c. plus 3 tsp. olive oil
2 tomatoes, Julienne cut
1 onion, Julienne cut
7 fresh basil leaves, chiffonade (sliced thinly)
In a pan, heat 1 cup oil and chopped basil until the flavor has infused (about ten minutes) over low heat.
Slice the bread into cubes, slice the tomato and onion and add to the oil. Saute until softened, then add the bread and shake until the bread is well coated and toasty. Season with salt and pepper. This dish pairs great with any type of poultry and is also great with whitefish. Traditionally, it is served cold, but is delicious warm as well.