What is more enjoyable than a fresh Tomato Salad? These wonderful fruits go from garden to table bringing the best of what Summer has to offer with each bite.
Traditionally, the ingredients in this recipe, from Lidia’s Italy, are very simple, easily made by soaking sliced, day-old bread in water, draining the bread and seasoning it with salt, pepper and olive oil before topping the salad with cubes of ripe tomato and shredded basil leaves.
This version is somewhat different, made with onions and makes an excellent appetizer. You can serve it on its own, or with mozzarella, brie or feta cheese. Add cucumbers, avocado, prosciutto or, for added complexity, seared shrimp. It is also delicious when served with grilled meats or poultry.
Experiment and enjoy!
Bread and Tomato Salad
1 pound two-day old country-style bread, crusts removed, cut into 1/2-inch cubes
2 pounds tomatoes, cored, seeded and cut into 1/2 cubes
1 cup red onion, diced
12 fresh basil leaves, shredded
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
fresh basil sprigs
freshly ground black pepper
In a large bowl, toss bread, tomatoes, onion and shredded basil leaves until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season to taste with salt and pepper and let stand 10 minutes before serving. Decorate sprigs of fresh basil.