RUSTIC CHICKEN BREAD SALAD RECIPE

Toasted bread cubes are tossed in garlicky vinaigrette with cold chicken, plum tomatoes, black olives and red onion for a satisfying supper on a hot, muggy evening. Chopped fresh basil and zesty Parmesan cheese round out the Mediterranean flavors. Use a crusty peasant-style loaf with a sturdy interior.

6 cups (1.5 L) bite-sized cubes of hearty bread
3 tbsp (45 ml) white wine vinegar
1 large clove garlic, minced
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
1/3 cup (75 ml) extra-virgin olive oil
6 large plum tomatoes
1/2 small red onion
1/2 cup (125 ml) small black olives
10 large fresh basil leaves, chopped
2 to 3 cups (500 to 750 ml) shredded or diced, cold barbecued chicken
1/2 cup (125 ml) shredded Parmesan cheese

1. Preheat oven to 450°F (230°C).

2. Spread bread cubes in a single layer on a baking sheet. Bake 5 minutes; stir. Continue baking 3 to 5 minutes or until toasted. Cool.

3. Whisk vinegar with garlic, salt and pepper, then add olive oil. Core tomatoes; cut lengthwise down the center into bite-size wedges. Place in a large salad bowl suitable for tossing. Cut red onion into rings and add to tomatoes along with olives and basil. Whisk dressing; pour over tomato mixture. Stir gently from bottom until well mixed. Leave at room temperature, stirring occasionally, until ready to use.

4 When ready to serve, add cooled bread cubes and chicken to tomato mixture; gently toss. Serve right away garnished with Parmesan cheese.

Makes 4 to 6 servings