This Video Almost Broke Me...

Ingredients

• 8 slices Stale Bread (day‑old ciabatta or baguette, cut into 1‑inch cubes)
• 2 cups Cherry Tomatoes (halved)
• 1 cup Golden Berries (Physalis) (washed, husks removed)
• 1 large Red Onion (thinly sliced, then roasted)
• 1 cup Fresh Basil Leaves (packed, stems removed)
• 1/2 cup Extra Virgin Olive Oil (high quality, for blending and dressing)
• 3 tablespoons Red Wine Vinegar (adds bright acidity)
• 1 teaspoon Sea Salt (fine or kosher)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Blanch Basil

   Bring a large pot of water to a boil. Submerge the basil leaves for 10 seconds, then immediately transfer them to the ice bath to stop cooking and preserve the bright green color.

   Time: PT5M

   Temperature: 212°F

2. Make Basil Oil

   Drain the blanched basil and place it in a blender with 1/2 cup extra virgin olive oil. Blend until smooth, then strain the mixture through cheesecloth into a clean jar, pressing to extract all liquid. Reserve the strained basil pulp for later use in the salad.

   Time: PT10M

3. Roast Onions

   Preheat the oven to 350°F. Toss the sliced red onion with 1 tablespoon olive oil, spread on a baking sheet, and roast for 5 minutes until just softened and lightly caramelized.

   Time: PT5M

   Temperature: 350°F

4. Toast Bread Cubes

   Increase oven temperature to 350°F if not already there. Toss the bread cubes with 2 tablespoons olive oil, spread in a single layer on a clean baking sheet, and bake for 10 minutes, turning halfway, until golden and crisp.

   Time: PT10M

   Temperature: 350°F

5. Prep Vegetables

   While the bread is toasting, halve the cherry tomatoes, rinse and halve the golden berries, and set aside. Combine the roasted onions, tomatoes, golden berries, and reserved basil pulp in a large mixing bowl.

   Time: PT10M

6. Assemble the Salad

   Add the toasted bread cubes to the bowl with vegetables. Drizzle the basil oil and red wine vinegar over everything, then season with salt and pepper. Toss gently until all pieces are evenly coated.

   Time: PT5M

7. Rest & Serve

   Let the salad sit at room temperature for 15 minutes to allow the flavors to meld. Give a final light toss and serve.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

4g