Tuscan Tomato and Bread Salad
Ingredients
To Prep the Bread
1 loaf day old soft French baguette (or ciabatta), roughly torn in 1 inch pieces (we used a 12 inch loaf)
salt to taste
½ teaspoon pepper
1 tablespoon olive oil
1 tablespoon fennel seeds
1 clove garlic, crushed
1 teaspoon fresh oregano, chopped (you could use dried oregano flakes as well)
For the tomatoes
1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in chunks
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 clove garlic, crushed
salt to taste
3-4 olives, halved
a small handful basil leaves, cut in a chiffonade
1/2 tablespoon balsamic vinegar
Preparation
1
For the Bread
2
Preheat the oven to 350 F.
3
Place the bread on a baking sheet together with the salt, pepper, olive oil, fennel seeds, garlic and oregano. Keep this in the preheated oven for about 15-20 minutes. The idea is only to warm it up and slightly toast it to get the flavors going.
4
For the Salad
5
While the bread is in the oven, place the tomatoes in a big bowl.
6
Add in the extra virgin olive oil, garlic, salt and rice wine vinegar. Give this a gentle mix and let this sit for a few minutes.
7
Next, add in the bread, olives and basil and using your hands mix everything together to ensure the juices get into the bread.
8
Then drizzle balsamic vinegar and mix well.
9
Add in a few torn leaves of basil for garnish in the end and serve!
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About
An easy, quick & refreshing bread and tomato salad!
Yield:
2 servings
Added:
Tuesday, May 20, 2014 - 12:09pm
