Tuscan Tomato and Bread Salad
By: Aditi & Nikhil
Published: Tuesday, May 20, 2014 - 12:09pm

Ingredients




To Prep the Bread
1 loaf day old soft French baguette (or ciabatta), roughly torn in 1 inch pieces (we used a 12 inch loaf)
salt to taste
½ teaspoon pepper
1 tablespoon olive oil
1 tablespoon fennel seeds
1 clove garlic, crushed
1 teaspoon fresh oregano, chopped (you could use dried oregano flakes as well)
For the tomatoes
1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in chunks
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 clove garlic, crushed
salt to taste
3-4 olives, halved
a small handful basil leaves, cut in a chiffonade
1/2 tablespoon balsamic vinegar

Preparation

1 For the Bread 2 Preheat the oven to 350 F. 3 Place the bread on a baking sheet together with the salt, pepper, olive oil, fennel seeds, garlic and oregano. Keep this in the preheated oven for about 15-20 minutes. The idea is only to warm it up and slightly toast it to get the flavors going. 4 For the Salad 5 While the bread is in the oven, place the tomatoes in a big bowl. 6 Add in the extra virgin olive oil, garlic, salt and rice wine vinegar. Give this a gentle mix and let this sit for a few minutes. 7 Next, add in the bread, olives and basil and using your hands mix everything together to ensure the juices get into the bread. 8 Then drizzle balsamic vinegar and mix well. 9 Add in a few torn leaves of basil for garnish in the end and serve!

About

An easy, quick & refreshing bread and tomato salad!