Author Notes
While at a beach house, I threw together this salad with bits and pieces found in the fridge. —MrsWheelbarrow
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Ingredients
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3 cups
1" (rough) cubed bread, preferably from a good loaf gone a bit stale
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2 tablespoons
olive oil
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salt and pepper
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1 pound
heirloom tomatoes, chopped; if cherry tomatoes, halved
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1/2 cup
chopped kalamata olives
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1 cup
cucumber, seeded and peeled, and cut in half moons
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3/4 cup
fresh mozzerella, cubed
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1/4 cup
fresh basil and/or parsley
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1
shallot, diced
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3-4 tablespoons
excellent extra virgin or green olive oil (pine nut or pistachio oil is heavenly)
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juice of 2 lemons
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fleur de sel
Directions
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Preheat oven to 350.
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Toss cubed bread with olive oil, sprinkle with salt and pepper
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Toast bread cubes for about 10 min. to lightly crisp, stirring halfway through cooking.
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While the bread is toasting, chop and prepare the other salad items and toss with the lemon juice into the prettiest serving bowl you can find.
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Add the warm bread to the salad items, drizzle on the excellent oil, sprinkle with crunchy fleur de sel and cracked black pepper and serve.
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