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
fresh mozzarella, diced
extra virgin olive oil
1 1/2 tablespoons
Salt and freshly ground pepper, to taste
handful of fresh basil leaves
In This Recipe
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.
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).