Summer Tomato and Olive Bread Salad
- Yield 6 servings
Use ripe tomatoes in the peak of season for this recipe. Also look for coarse-grained, chewy bread made with black Kalamata olives.
- 4 to 6 (1-inch) slices olive bread, crusts left on
- 4 tablespoons olive oil, divided
- 1 garlic clove
- 1/4 to 1/2 cup ice water
- 5 to 6 tomatoes (1 1/2 to 2 pounds)
- 1 cup diced red onion
- 1 cup lightly packed town fresh basil
- Coarse salt
- Freshly ground black pepper
- 1 to 2 tablespoon red wine vinegar
- Preheat oven to 350F.
- Arrange bread slices on a large baking sheet. Brush both sides of bread lightly with 1 tablespoon olive oil. Bake about 20 minutes, until crisp and golden, turning halfway through the baking time. Let cool. Cut into rough 1-inch cubes. You should have 4 to 6 cups.
- Cut garlic clove in half lengthwise. Rub cut edges over the surface of a large salad bowl. Leave garlic in bowl. Add bread cubes. Sprinkle bread with 1/4 cup ice water, 1 tablespoon at a time, tossing after each addition.
- Cut stem ends from the tomatoes. Cut tomatoes into 1/2-inch slices. Stack the slices and cut into 1/2-inch cubes. Add tomatoes to bowl, along with onion, basil, salt and pepper. Drizzle remaining 3 tablespoons olive oil over salad. Toss. Sprinkle with 1 tablespoon vinegar. If salad seems dry, add remaining 1/4 cup ice water, 1 tablespoon at a time, and toss to combine. Serve at room temperature.
Recipe from FRESH & FAST VEGETARIAN: Recipes That Make A Meal by Marie Simmons. Copyright © 2011 by Marie Simmons. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.