|Heirloom Tomato Bread Salad|
According to my calendar, it's September, but you wouldn't know it from the triple digit temperatures in Los Angeles.
So hold a positive vision for the novel finding the right publisher...
Fortunately, heirloom tomatoes are still going strong at my local markets, and I'm always looking for any way to use them. Another thing that I love about this recipe is that it makes use of stale bread (waste not, want not!).
In addition to the bread and tomatoes, I added some lovely purple basil and wild arugula, but feel free to make it without those flourishes. It's great either way! Also, if I'm feeling extra fancy, I sometimes saute the bread cubes with a little olive oil to crisp them up slightly, but this step isn't required.
Prep time: about 10 minutes
Serves 4 people
- 4 medium heirloom tomatoes (about 2 cups), chopped
- 2 tablespoons fresh basil, chopped
- 1 cup stale bread, cut into cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 cup wild arugula (optional)
- salt and freshly ground pepper
- Place the bread in the bottom of a bowl.
- Top with the tomatoes. Drizzle with the olive oil and vinegar and sprinkle with salt and freshly ground pepper.
- Allow to rest for about 30 minutes, until the bread soaks up the liquids from the tomatoes and softens.
- Add the basil and arugula (optional) and toss to combine. Serve right away at room temperature. Enjoy!
- heirloom tomatoes, purple basil, and wild arugula from the West Hollywood Farmers Market
- sourdough baguette from La Brea Bakery