This is what we had with the corn cakes the other night. I’m surprised I haven’t posted it before, since we eat it fairly often as a summer side dish, with chicken or zucchini fritters or such. I’ve had it for so long, I have no idea where it came from.
This salad is really like eating a big bowl full of bruschetta. The original recipe calls for stale bread; I think the texture is supposed to be softer, with the dressing completely soaking into the bread. But I like to enhance the bruschetta resemblance by toasting my bread cubes in a skillet with a little olive oil (about 1 tablespoon) beforehand, which makes it crisper. Do whichever you like. Just be sure to make this salad with perfectly fresh, ripe, meaty summer tomatoes.
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons water
1-2 garlic cloves, minced
½ teaspoon salt
Black pepper to taste
6 cups cubed stale or lightly toasted bread (I use French baguette)
2-3 large round tomatoes or 6 plum tomatoes, cut into wedges
½ to 1 small red onion, sliced as finely as possible
1 cup (combined) chopped fresh basil, cilantro, and dill
1. In a small bowl or screw-top jar, mix together the vinegar, oil, water, garlic, and salt and pepper.
2. Mix together tomatoes, onion, and herbs in a large bowl, add the dressing and bread cubes, and toss well. Let sit for about 5-10 minutes, then serve.
Time: 20 minutes