Tomato and Bread Salad With Garlic-Anchovy Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper! Ingredients:
4 -5 large vine-ripened tomatoes (about 1 1/2 lbs) |
1/2 teaspoon salt |
3 tablespoons extra virgin olive oil |
1 1/2 tablespoons red wine vinegar |
2 garlic cloves, minced |
1/3 cup chopped fresh basil |
3 anchovy fillets, rinsed and mashed |
fresh ground black pepper |
2 slices bread, toasted and cut into 3/4-inch cubes (chewy, country-style, 3/4-inch thick) |
freshly grated parmesan cheese |
Directions:
1. Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
2. Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
3. Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.
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