Mediterranean Tomato Bread Salad

Tomato and Bread Salad Recipe 🍅🍞

This fresh-tasting salad is a delightful way to use up leftover bread. It’s infused with the aromatic freshness of herbs and shines best when made with real, juicy tomatoes. Perfect for a summer day, this salad brings a touch of Mediterranean flair to your table. 🌿🍅

Preparation Time:

Task	Duration
Prep Time	30 minutes
Cook Time	5 minutes
Total Time	35 minutes

Category: Vegetable

Keywords: Summer, Savory, < 60 Mins, Easy

Ingredients

1 loaf of day-old bread
4 tablespoons of olive oil
500 grams of ripe tomatoes
1 tablespoon of white wine vinegar
2 anchovy fillets, finely chopped
2 cloves of garlic
A handful of fresh basil leaves
Salt and pepper to taste
A sprig of fresh parsley, chopped

Nutritional Information (per serving)

Calories: 156.7 kcal
Fat Content: 14.3 g
Saturated Fat Content: 2.1 g
Cholesterol Content: 5.1 mg
Sodium Content: 226.8 mg
Carbohydrate Content: 5.4 g
Fiber Content: 1.5 g
Sugar Content: 3.3 g
Protein Content: 2.9 g

Servings

Recipe Servings: 4

Instructions

Preheat Your Oven: Preheat your oven to 200°C (392°F). This step ensures the bread will toast evenly and achieve the perfect crunch.
Prepare the Bread: Tear the loaf of day-old bread into long strips. Drizzle generously with olive oil, making sure each piece is well-coated. Season with a pinch of salt and a dash of pepper.
Toast the Bread: Place the bread strips on a baking sheet and toast in the preheated oven for about 4-5 minutes, or until they are crunchy on the outside but still soft inside. Keep an eye on them to prevent burning.
Prepare the Tomatoes: Bring a pot of water to a boil. Plunge the tomatoes into the boiling water for about 30 seconds. This will make it easier to peel off their skins. Once peeled, cut the tomatoes in half and squeeze out the seeds and juice over a sieve placed on top of a bowl. Discard the seeds but save the juice in the bowl.
Cut the Tomatoes: Cut the remaining tomato flesh into large chunks and add them to the bowl with the juice. This mixture will be the base of your salad.
Make the Dressing: In a mortar and pestle, combine the torn basil leaves, a generous pinch of salt, and the garlic cloves. Pound them into a pulp. Gradually add the remaining olive oil while whisking to emulsify the dressing. Adjust seasoning to taste with additional salt and pepper if needed.
Combine the Ingredients: Remove the toasted bread from the oven and place it in a large serving bowl. Add the tomato chunks and juice, then pour the basil-garlic dressing over the top. Toss everything together gently to ensure the bread soaks up the flavors.
Add Final Touches: Mix in the finely chopped anchovy fillets and sprinkle with freshly chopped parsley. These additions will give your salad a robust flavor and a burst of freshness.
Serve: Serve immediately while the bread retains some of its crispiness, and enjoy this vibrant, herb-infused summer salad. Perfect as a side dish or a light meal on its own.

Tips for the Best Salad 🌿

Tomatoes: Use the ripest, juiciest tomatoes you can find. The flavor of the tomatoes is crucial to the overall taste of the salad.
Bread: Day-old bread works best as it absorbs the dressing without becoming too soggy.
Herbs: Fresh basil and parsley bring a delightful aroma and taste, so use them generously.
Anchovies: If you’re not a fan of anchovies, you can omit them, but they add a wonderful umami depth to the salad.

This Tomato and Bread Salad is a wonderful way to enjoy the bounty of summer produce while minimizing waste by using leftover bread. Its combination of textures and flavors makes it a hit at any meal, bringing a touch of rustic Italian charm to your dining table. Enjoy! 🍅🍞🌿