Adapted from: Moosewood Collective. Simple suppers: fresh ideas for the weeknight table. (2005). New York: Clarkson Potter. p 108.
My Comment: This is one of my favorite parts of the summer – when all
the tomatoes ripen at the same time Not only do I have some heirloom tomatoes growing in my own garden, but we received some delicious orange-colored cherry tomatoes from our CSA and our neighbor shared some yellow and red cherry tomatoes too. What’s a cook to do except locate a tomato-friendly recipe and use them all up!
1/2 loaf of crusty French or Italian bread (about 8 oz) (I used 1/2 of this amount)
4 tomatoes (see note above)
1 large ball of fresh mozzarella (about 5 oz)
1/2 red onion
1/2 cup fresh basil leaves
1 cup pitted olives (used Kalamata)
1 TBSP red wine or cider vinegar
1 TBSP olive oil
salt and pepper (fresh ground)
Optional: extra vinaigrette
1. Preheat the oven to 350. Cut the bread in half lengthwise and place in the oven until crisp – 5 to 10 minutes.
2. Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut to tomatoes and fresh mozzarella into 1/2-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion, cut the basil leaves into thin strips and chop the olives.
3. Add the vinegar and oil to the bowl and toss well.
4. Cut the toasted bread into 1-inch cubes (7 to 8 cups). Add the bread cubes to the bowl and toss well. Let the salad sit for at least 10 minutes to allow the bread to soak up some of the juices. Add salt and pepper to taste (pass extra viniagrette on the side – but we found it didn’t need any extra dressing).
Serves 4. Nutrition information: Calories 282, Fat 15.3 g, Carbs 23.9, Fiber 3.6