Tuscan Tomato Bread Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
I'm gathering the fresh tomato recipes as I have grown an unbelievable number of fantastic tomato varieties. Thanks to Sunset who got this recipe from Executive Chef Brandon Miller of Stokes Adobe Restaurant in Monterey, California. He uses at least two colors of tomatoes in this salad - no problemo! This recipe also makes use of summer greens, basils & peppers which we hope to have in abundance too! Better eaten the same day it is made. Ingredients:
4 cups spinach leaves, lightly packed |
4 cups basil leaves, fresh, lightly packed |
1 lb italian bread, coarse-textured (ciabatta or pugliese) |
3 1/2 lbs tomatoes, soft-ripe, peeled (optional) |
4 garlic cloves, minced |
1/2 cup extra virgin olive oil |
1/3 cup red wine vinegar |
3 tablespoons jalapenos, fresh, minced |
salt, to taste |
pepper, to taste |
12 ounces red peppers, peeled roasted, cut into wide strips (1 jar) |
1 cup olive, oil-packed, pitted |
1/2 cup capers, drained |
4 ounces anchovy fillets, drained |
Directions:
1. Rinse and drain spinach and basil; wrap in towels. Chill in a plastic bag.
2. Meanwhile, cut bread into 1-inch chunks and put in an 11- by 17-inch roasting pan. Bake in a 350° oven until chunks are light golden and soft parts of bread are crisp, about 30 minutes, stirring occasionally. Let cool.
3. Cut tomatoes into 1- to 2-inch chunks and place in a large bowl. Scoop juice from cutting board into bowl and add garlic, oil, vinegar, chilies, and salt and pepper to taste.
4. Gently mix tomatoes with bread, red peppers, and olives. Let stand at least 15 minutes, stirring occasionally, for bread to soften. Gently mix in spinach and basil. Scatter salad with capers and crisscross anchovies on top.
|
|