Tomato Bread Salad with Herbs July 23, 2012
1 1/2 to 2 lbs vine ripened tomatoes (I use red, yellow and heirloom
tomatoes mixed. In fact, I use whatever tomatoes look best on the
day I shop)
1/4 cup fresh basil leaves, wash well and cut into a fine chiffonade
1 TBSP fresh marjoram leaves, chopped
8 oz mozzarella cheese (cubed or use pearls)
salt and freshly-ground black pepper to taste
2 cups (3/4-inch cubes) good-quality Sourdough baguette or other bread
with a good solid crust
1 to 2 TBSP 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.
In a large bowl, combine the tomatoes, 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.