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.
For best results, use a great quality extra virgin olive oil. We love Colavita!
- Cook Time
- Prep Time
- 4 to 6Servings
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.
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