Thursday, August 23, 2007

Tomato Bread Salad with Olives

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Tomato & Olive Bread Salad
Inspired by Food & Wine Magazine, September, 2007

Prep time: 20 minutes
Serves 4-6

1cup water
4 tbsp red wine vinegar
4 oz/ 100 g stale bread, torn into pieces about 1”
1/3 cup extra virgin olive oil
1 large clove garlic, minced
2 pints cherry tomatoes (I used heritage – lots of different colors, textures & shapes)
1 cup fennel root (cored and thinly sliced)
1 cup spicy Kalamata olives, pitted and coarsely chopped
½ red onion, sliced thin
½ cup each, fresh basil, oregano & mint, coarsely chopped

1. In a large bowl mix the water with 3 tbsp red wine vinegar and toss in the bread. Drain the bread in a colander and gently squeeze out excess water.

2. In a small bowl, mix the last tbsp of vinegar with the garlic.

3. Place the tomatoes, fennel, onion, olives and herbs in a large serving bowl. Gently fold in the bread and add the garlic vinegar, toss, taste and add salt & pepper if needed.

I served it with grilled tilapia.

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