Tuscan Tomato and Bread Salad

10 Aug

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.

bread111111111111

 

 

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4 Responses to “Tuscan Tomato and Bread Salad”

  1. Donna August 10, 2009 at 11:38 PM #

    That sounds wonderful.. almost like a panzanella.. Great use of fresh tomatoes!

  2. Denise August 11, 2009 at 12:04 AM #

    This is one of my favorite summer salads. I love Campari tomatoes for this, they are so sweet.

  3. Marin August 11, 2009 at 3:11 AM #

    They have a bread salad at Wildflower Bread Co. that I absolutely love, I’ll have to give this one a try.

    • Marjie August 31, 2015 at 12:41 PM #

      I have the actual recipe for Panzanella from Wildflower Bread Co. I asked the chef and she gave it to me. Here you go:

      3 qts. bread cubes, cut into ½” squares
      2¼ cups diced tomatoes
      ⅓ cup chopped basil
      ⅓ cup chopped parsley
      ½ cup chopped red bell peppers
      ½ cup marinated mushrooms*

      Vinaigrette:
      ¾ tsp. minced garlic
      ½ tsp. lemon pepper
      ½ tsp. garlic salt
      ½ cup olive oil
      ⅓ cup red wine vinegar

      In a large bowl, combine chopped basil, parsley, red peppers, marinated mushrooms, chopped garlic, garlic salt, lemon pepper, olive oil and red wine vinegar.

      Add diced tomatoes and bread cubes to large bowl. Mix all ingredients together well, at least 5 minutes. Cover and place in refrigerator. Serve at room temperature with sandwiches, salads or alone.

      To prepare marinated mushrooms:

      ½ cup sliced mushrooms
      3 Tbsp. balsamic vinaigrette

      Mix sliced mushrooms and balsamic vinaigrette together. Let marinate for 24 hours.

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