5 thick slices of crusty day-old bread, cut into chunks
6 small heirloom tomatoes, cut into chunks
1 cucumber, de-seeded and chopped (peel if you like)
4 olive-oil packed anchovies, minced
2 large shallots, minced
1 container fresh ciliegine mozzarella*, drained
1 handful pitted black olives
extra virgin olive oil
*Ciliegine are the little cherry-tomato sized balls of fresh mozzarella. If these are unavailable, cut a large ball of fresh mozzarella into bite-size chunks.
I like to give this salad an hour or two before serving for all the ingredients to marry. If your bread is very stale, give it more like two hours, if it is still a little soft, it will probably only need one.
Place the bread chunks in the bottom of a large bowl and toss the tomatoes, cucumber, anchovies, shallots (you can sub purple onion for the shallots), mozarella, and black olives on top. Dress with the parsley pesto and stir together. Splash a little orange juice (just a few tablespoons) on top, then splash with a little olive oil. The amount of pesto, orange juice, and olive oil you use is up to you -- you just need enough liquid in the salad to give the bread something to absorb. Season with salt and pepper to taste.