1 lb. Stale Tuscan bread, or country type bread with a thick
crust that is a few days old and dry
4 large ripe tomatoes, diced
1 large red onion, diced
1 cucumber, seeded, diced
8 leaves of fresh basil, shredded
3 tablespoons extra virgin olive oil
salt and fresh ground black pepper to taste
1 cup Pecorino Romano, shredded
Cut the bread in 1/2" cubes.
In a salad bowl, combine the bread
with cucumber, onions, tomatoes and basil leaves.
dressing, oil and vinegar, salt and pepper, and add to the bowl.
Mix well, cover and refrigerate for 30 minutes.
Set on a plate,
decorate with an extra sprig of basil and sprinkle the shredded
Pecorino Romano evenly and serve.