The classic Cucina Povera, Italian for Poor Kitchen, where nothing is wasted, recipe that cleverly utilizes leftover bread takes on a Jewish twist with leftover challah as a stand-in for the artisan Italian loaf.
- Cook Time
- Prep Time
- 4 to 6Servings
- 3 cups leftover challah, cut into large cubes
- ¼ cup plus 2 tablespoons extra virgin olive oil, such as Colavita extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 tomatoes, diced
- 1 garlic clove, thinly sliced
- 1 red onion, thinly sliced
- 1 cucumber, seeded and sliced
- 1 cup fresh basil leaves, torn
- Sea salt
- Freshly ground black pepper
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Toss cubed challah on the prepared sheet with 2 tablespoons evoo and toast for 5 to 10 minutes until lightly golden brown.
3. Add vinegar to a large bowl. Add tomatoes and garlic, toss, and marinate for 5 minutes.
4. Add onion and cucumber to bowl and mix to combine with tomato-vinegar mixture. Add ¼ cup of evoo and toss. Add challah, torn basil leaves, salt and pepper and toss together. Serve immediately.