Bread and Tomato Salad
This recipe relies on the forgotten loaf, that loaf of bread you never got around to eating and the glorious flavor of vine ripe tomatoes. Put together quickly from just a few ingredients this a favorite summertime dish.
Ingredients
Serves 4-6 people
- 1 two kilo loaf of Roan Mills Bread
- 2 pounds of ripe tomatoes
- 1 bunch Kenter Canyon Farms basil
- Olive oil
- White wine vinegar
- Salt and pepper to taste
Preparation
Prep: 10 min • Ready in: 10 min
Tear this loaf into irregular bite sized pieces and toss these bits with a little olive oil and sea salt before spreading them out on a sheet pan and putting them into a 350°F oven to dry out but not brown too much, about 20 minutes if you are working with fresh bread and just 10 minutes if your loaf is several days old. If your loaf has gotten rock hard follow the directions for reviving the forgotten loaf.
While the bread is drying, chop the basil, slice the tomatoes into bite sized chunks toss together in a large bowl with olive oil, vinegar, salt and pepper. Once the bread bits are dry toss them into the bowl while still hot and toss the lot, adding more oil and vinegar and salt and pepper to taste. Let the salad rest for a little while so that the juices from the tomatoes can be absorbed by the bread. This makes a nice side for a mixed grill.
Recipe from the Kenter Canyon Farms test kitchen