75 minutes
A vibrant and flavorful salad made with ripe tomatoes, crisp bread, and a delicious dressing.
Mixed Ripe Tomatoes, cut into bite-size pieces
0 lb
teaspoons
Ciabatta Or Rustic Sourdough Bread, cut into 1.5-inch cubes
0 lb
Extra Virgin Olive Oil, divided
tablespoons
Small Shallot, minced
tablespoons
Medium Cloves Garlic, minced
teaspoons
teaspoons
White Wine Vinegar Or Red Wine Vinegar
tablespoons
to taste
Basil, roughly chopped
cups
1. Drain Tomatoes
Place chopped tomatoes in a colander set over a bowl. Sprinkle with kosher salt and let sit for at least 15 minutes. This will drain excess moisture from the tomatoes, concentrating their flavor.
2. Preheat Oven
Preheat oven to 350°F (180°C) with the rack positioned in the center.
3. Prepare Bread Cubes
Toss bread cubes with 2 tablespoons of olive oil in a large bowl until evenly coated. Spread them out on a rimmed baking sheet and bake for about 15 minutes, until crisp and firm but not browned.
4. Prepare Dressing
Remove colander with tomatoes and set aside. Take the bowl with tomato juice and add minced shallot, garlic, Dijon mustard, and vinegar. Whisk until well combined.
5. Emulsify Dressing
While whisking, slowly drizzle in the remaining 1/2 cup of olive oil to emulsify the dressing. Season with salt and freshly ground black pepper to taste.
6. Combine Ingredients
In a large bowl, combine toasted bread cubes, drained tomatoes, and the dressing. Add chopped basil leaves and toss until bread is well coated. Let rest for about 30 minutes, tossing occasionally.
Swap tomatoes for roasted red peppers and add cucumbers, use feta cheese instead of mozzarella and throw in some Kalamata olives, dress with a lemon-oregano vinaigrette for a Greek-inspired version.
Mix up the types of tomatoes you use. Heirloom varieties come in a range of flavors, sizes, and colors and can add a beautiful visual component as well as taste. Consider adding some sun-dried tomatoes for a chewy texture and intense flavor.
Add chunks of fresh mozzarella or burrata cheese, incorporate flaked tuna, anchovies, or sardines for an umami punch, or mix in shredded roast chicken or sliced grilled steak for a heartier meal.
In the fall, add roasted butternut squash or pumpkin, for a spring version, include asparagus, peas, and radishes, during summer, toss in grilled corn, zucchini, and bell peppers.
Swap traditional crusty Italian bread for other types like whole grain, sourdough, or ciabatta with olives or rosemary baked in. This will infuse the salad with different flavors and textures.
Select ripe, flavorful tomatoes, high-quality extra virgin olive oil, and a rustic, hearty bread like ciabatta or sourdough that holds up well when mixed with other ingredients.
Opt for a day-old sturdy bread, cut or tear into bite-sized chunks and toast them lightly to enhance texture and flavor before adding to the salad.
Ensure the salad is well-seasoned with salt and cracked black pepper to enhance the flavor of the tomatoes and contribute to the dressing.
Tear fresh basil leaves gently and add them just before serving to preserve color and flavor, complementing the tomatoes beautifully.
Allow the salad to sit before serving to let flavors meld together and the bread to soak up dressing, but not too long to avoid soggy bread – 30 minutes is a good sweet spot.
Comments (0)