tuscan tomato & bread salad

Categories: Salads and Dressings, Posted by Sandy Bergsten

(Ina Garten)


¼ pound cherry or grape tomatoes, halved through the stem

¼ pound fresh mozzarella, 3/4-inch diced

½ teaspoon minced garlic (1 small clove)

¼ teaspoon good Dijon mustard

1 tablespoon good red wine vinegar

Kosher salt and freshly ground black pepper

2 tablespoons, plus 2 ½ tablespoons good olive oil 

2 ounces sourdough bread, crusts removed, and 3/4-inch diced

5 fresh basil leaves, julienned



Place the tomatoes and mozzarella in a large bowl. 

Put the garlic, mustard, vinegar, 1pinch of salt and freshly ground pepper in a 1-cup glass measuring cup and slowly whisk in the 2 tablespoons of olive oil. Set aside.

Heat the remaining 2 ½ tablespoons of olive oil in a medium sauté pan until hot but not smoking. Add the bread cubes and sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper. Sauté over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. 

Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all of the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

Serves 2

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