Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, August 25, 2011

Tomato Bread Salad

This as an oldie but very goodie, fresh tomatoes, basil and stale bread.  I had a third of a baguette hanging around for a few days so I sliced it into half inch slices then cut each slice into sixths.  Then it was just a matter of combining my tomatoes, basil, extra virgin olive oil and kosher salt.  This is one of the few salads I dress ahead of time so the water from the tomatoes and olive oil have a chance to soak into the stale bread pieces.  You could also add some minced garlic, chopped scallion, or a few splashes of balsamic vinegar, but your salad will only be as good as your tomatoes…and they aren’t any better than they are right now.  Enjoy!

No comments:

Post a Comment