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Author Notes: This Italian bread salad is a good way to use up day (or even two-day) old bread. Make sure to ask your local farmer about their practices and method to deal with late blight. Personally, it's worth it to spend a little more to ensure chemical-free tomatoes (I found some for only $2.50 a pound at Alex Farms, a vendor at the Carroll Gardens' Greenmarket). —Jennifer Perillo
1/2-inch thick slices of stale ciabatta or other stale crusty bread
medium-large tomatoes, coarsely chopped
ounces fresh mozzarella, diced
tablespoon extra virgin olive oil
tablespoons balsamic vinegar
Salt and freshly ground pepper, to taste
handful of fresh basil leaves
- Preheat oven to 400ºF. Cut bread into cubes and place on a rimmed baking sheet. Bake until toasted and golden, about 5 minutes.
- Meanwhile, add tomatoes and mozzarella to a medium bowl. Pour in oil and vinegar and toss to coat well. Season with salt and pepper. Tear basil leaves (or slice into a chiffonade if you want to show off your knife skills) and toss with tomato mixture. Let sit 10 minutes to release juices and let flavors marinate.
- Add bread cubes to the tomato salad. Toss well and let stand to soak up juices, just a minute or two tops. Evenly divide onto four plates and serve immediately.
- This recipe was entered in the contest for Your Best Tomato Recipe