The cooking board I like to frequent has a new challenge out this week! The challenge is to use the ingredient tomatoes in a new recipe and blog about it. I immediately thought of this recipe that my mom makes frequently in the summer. It is so addicting! This recipe tastes fantastic with tomatoes fresh out of the garden, which I have an abundance of right now! I served this along side tequila lime chicken.
Tuscan Tomato and Bread Salad
Source: Saveur’s Italian Cookbook
- 3/4 cup olive oil, split in half
- 3 cloves of garlic, minced
- 1/2 baguette, cut into 3/4 inch cubes
- 3-4 lbs fresh tomatoes
- 2 tablespoons red wine vinegar (I used garlic flavored rice wine vinegar)
- salt to taste
- fresh basil, thinly sliced (I used 1 teaspoon dried basil)
Heat 1/2 olive oil in large oven proof skillet over medium heat. Remove from heat and add minced garlic and bread cubes. Mix well. Place skillet in oven and bake until bread is golden (10-15 minutes at 350 degrees). Remove from oven and let bread cool.
Meanwhile, chop tomatoes and remove seeds. Transfer chopped tomatoes to a large bowl. Add remaining oil, vinegar, and season with salt to taste. Shortly before serving toss bread with tomato mixture and add basil.