Tomato Bread Salad
Wednesday, April 24, 2013
Okay, so I know the whole point of a salad is that it doesn't have the word bread in it but sometimes we need to make exceptions. This recipe should really be called 'The Oxymoron Salad' because it's so ironic.
In this instance, you're better off to just leave out the word 'salad' and just enjoy it.
I've adapted this recipe from the River Cafe Cookbook over many years of enjoying it.YOU WILL NEED:
1 CIABBATTA BREAD
7 PLUM TOMATOES, PEELED
2 CLOVES GARLIC
FRESH CHOPPED BASIL
FRESH CHOPPED PARSLEY
SALT AND PEPPER
RED WINE VINEGAR
Start by tearing up the ciabbiata into meidium sized pieces. Place on a baking tray, drizzle with olive oil, salt and pepper and bake on 180 Degrees C or 350F for about 10-12 minutes or until slightly golden.
Make a slit with a knife on each tomato and place them in a bowl of boiling water.
Prepare a bowl of ice water and transfer them after 3 minutes.
Peel off the tomato skins, drain the water and set aside.
Smash the garlic cloves and combine them with 3 tablespoons of olive oil, 3 tablespoons of red wine vinegar and salt and pepper to make the dressing.
Slice 6 of the peeled tomatoes in quarters and leave one whole.
Place the sliced tomatoes in a bowl and squeeze the whole tomato onto them as if juicing it, until there's almost nothing left of it. Add the fresh basil and parsley and pour over the dressing. Toss in the bread.