1large heirloom tomato about the size of a grapefruitcut into 1 inch cubes,
1tablespoontorn lemon basil or regular sweet basil
1gold or green english cucumbersliced thinly and seasoned lightly with salt and a pinch of sugar
2tablespoonvirgin sunflower oil
Red wine vinegar to taste
Purslanepicked in tiny clusters to yield ½ cup- or more if you like, since you probably have it everywhere in your yard
Kosher salt to taste
Fresh pepper to taste
4ozfresh mozzarellaabout ¾ cup cut into 1 inch cubes (Optional)
Instructions
Toss the stale bread, tomatoes, vinegar, oil, onions, and mozzarella together
Season the mixture to taste with salt and pepper
Wait 5-10 minutes, giving the salad a toss once or twice to distribute the juice, if the salad looks dry and it is not getting a bit soft, add a touch of water or vinegar if it needs more acid
Lay some cucumbers on a plate, using it as a bed for the salad (You can also just dice them and throw'em in)
When the salad is seasoned nicely, toss with the purslane and basil or just sprinkle both of them on top, drizzle with some more virgin sunflower or olive oil and serve