It’s terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine
giving you a delicious sweet-salty vib…
Prep: 10 Mins.
Toast bread cubes: 12 Mins.
Let stand: 10 Mins.
|Sourdough Baguette (recipe)|
2 cups cubed sourdough baguette (measure after cubing)
2 cups chopped tomatoes (measure after chopping)
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 cup sliced pickled red onions
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon freshly ground black pepper
1 avocado, cut into 1/2″ cubes
Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.
|Pickled Red Onions (recipe)|
Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.
Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat. Let stand for 10 minutes for flavors to meld.
Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!