Celebrate tomatoes! The minute the summer solstice announces the shortening of days, get as much mileage out of Farmers’ Markets as you can. I plan to eat as much market-fresh produce as possible while there is some chance that it was grown close to where I live. If your own garden gives you lots of tomatoes, eat them up while they’re still warm from the sun — it doesn’t get any better than that!
For the complete blog posting, click here.
Ingredients
- Tomatoes
- Vinaigrette (home-made or store-bought)
- Good quality bread (of your choice)
- Olive oil (to toast the bread cubes)
- Optional Additions (such as cheese, or bacon, herbs, etc.)
Instructions
- Cut tomatoes into bite-sized pieces.
- Toss tomatoes with vinagrette, about 2 Tbsp per 1 cup prepared tomatoes.
- Cube or tear bread into bite sized pieces. Heat 1 Tbsp olive oil per cup of bread cubes in a 12-inch skillet over medium high heat. When oil is hot, add the bread cubes, stirring to distribute oil evenly. Continue cooking until cubes are browned on at least two sides.
- Add toasted bread cubes to tomatoes, tossing to combine. Allow the salad to sit for 10 - 15 minutes before serving, so the bread can absorb some of the vinaigrette and tomato juices.
- Add additional ingredients of choice (no one is watching -- make it bacon).
- If prepping ahead, prepare tomatoes and bread cubes separately. Store tomatoes in the fridge, and bread cubes at room temperature, both in covered containers. Combine 10 - 15 minutes before serving.
Leave A Comment