Recipe, photo and video by Chef Paul Cullen
Paul’s Kitchen & Cullen-ary Co.
I had this salad at during a visit to the Poggio Rubino Winery in Montalcino, Italy last September. Poggio Rubino is a family-run winery located in the heart of Montalcino — it’s a truly amazing place! We make frequent trips to the region with a group of friends annually, so let me know if you’d like to join us on a future visit!
Ingredients:
4 cups homemade ciabatta croutons
1 lb grape tomatoes, halved
1 large red onion, sliced
1 small bunch of basil
3 medium cucumbers, cut into chunks
3 Tbsp red wine vinegar
½ cup EVOO (plus extra to toss croutons)
Salt and pepper
Garlic salt
Directions:
Make your homemade croutons by cutting up rustic ciabatta bread into 1” chunks. Next, toss the bread chunks in EVOO and sprinkle with garlic salt. Spread mixture on a cookie sheet and bake in a 350° oven for 20 minutes or until golden brown.
Cut tomatoes and cucumber into small chunks and slice onion. Next, make the dressing by combining olive oil, vinegar, salt and pepper in a large bowl and mix together. Remove the croutons from the oven and toss them in salad. Drizzle with olive oil, add the basil leaves
and serve.
Watch a video of Paul making this salad from his Cullen-ary Kitchen Co. in Lewes