Tomato and Bread Salad

Tomato and Bread Salad
Chef's notes

This is perhaps the simplest of all salads served frequently at our house especially during peak tomato season. Fortunately, great imported tomatoes are readily available most of the year. Like Caprese salad, a dressing of lightly salted olive oil, topped with balsamic glaze guarantees mouthwatering salads. 

However, there is one surprising secret ingredient that makes this simple treat even brighter; Pete's "Basic Everyday Bread Loaf, French Style" featured in the bread section. After a few days in our bread box, when many think our homemade bread is ready for the bird feeder, wrong! Cut leftover bread into 3 or 4 inch hunks and slice lengthwise. Crisp both sides in a toaster oven. When nicely browned, cube. Make sure to rescue all crumbs.

Toast extra bread. Some will never make it to the salad. 

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Tomato and Bread Salad

Ingredients

Instructions

  1. Core tomatoes. Cut then in halve lengthwise. Cut sides down, quarter them.

  2. Place them in a bowl and mix with sliced or torn basil leaves, olive oil, salt and pepper to taste.

  3. Drizzle with balsamic glaze.

  4. Toss with cubed bread.

  5. Serve with extra glaze on the side. 

No need to add any additional ingredients that would unnecessarily distract from this already perfect salad. Enjoy!

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