Tomato Bread Salad with Herbs

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This delicious Tomato Bread Salad recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This recipe has been slightly adapted from Epicurious.com.

More wonderful Salads and Salad Dressing Recipes.

Tomato Bread Salad with Herbs Recipe

Recipe Type: Salad, Tomatoes, Basil, Sourdough Bread, Olives
Yields: serves many
Prep time: 30 min

Ingredients:

1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges*
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges*
1/4 cup pitted Nicoise or Kalamata olives, cut in half
1/4 cup fresh basil leaves, wash well, spun dry, and chopped**
1 tablespoon fresh marjoram leaves, chopped
Coarse salt or sea salt and freshly-ground black pepper to taste
2 cups (3/4-inch cubes) good-quality Sourdough baguette (1 to 3 day-old bread)
Salad Dressing (see recipe below)

* I like to choose a mixture of tomatoes from the garden or Farmer's Market (red, yellow, purple, heirloom, etc.) for this salad. Yellow pear tomatoes are especially pretty mixed in. Please don't even attempt this salad with poor-quality tomatoes.

** Basil leaves can be layered on top of one another, rolled into a tight roll, and then sliced. This is called "chiffonade" the basil.

Preparation:

In a large bowl, combine the tomatoes, olives, basil leaves, and marjoram. NOTE: At this point, the salad may be put refrigerated, covered, for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature.

When ready to serve, add the bread cubes, prepared Salad Dressing, salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour before serving.

Salad Dressing:
1 tablespoon red wine vinegar
1 to 2 garlic cloves, minced
1/2 cup extra-virgin olive oil

In a bowl whisk together wine vinegar, garlic, and olive oil until emulsified or well blended.