Bread and Tomato Salad

This recipe comes from my sister-in-law Caroline who makes the best salads ever! This is a great way to use up leftover stale French or Italian bread and a delicious way to enjoy summer tomatoes. Though I’ve given precise measurements, they should be used as guide- a little more or less of anything is fine. You can also improvise and add cucumber, black olives, green onion, fresh mozzarella… whatever sounds good.

2 cups bread cubes
2 garlic cloves, chopped
3 T extra-virgin olive oil
2 cups chopped fresh tomatoes
minced basil
1/2 T balsamic or red wine vinegar
salt and pepper to taste

Put 1 T EVOO in a bowl along with the vinegar and whisk. Add the chopped tomatoes, salt, pepper and basil and let sit while you prepare the bread. You want the tomatoes to release their juices. In a frying pan, heat the remaining 2 T oil and cook the garlic until softened (just a few minutes); remove with a slotted spoon and add to the tomatoes. To the heated oil, add the bread cubes and fry them until crisp and browned, being careful not to burn them. Let them cool off in the pan and then add to the tomatoes. Toss the whole thing gently and serve right away. SO YUMMY!

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