When you grow your own fruits and veggies it's so exciting to see what will pop up in your garden next. My kids have become little detectives, searching amidst the leaves and vines in our pots and planters and pointing out whenever things look ready to be picked. We're growing a variety of different tomatoes like yellow, red, heirloom, cherry and more so coming up with a lot of different recipes to use them in is essential so nothing goes to waste. Between the abundance of tomatoes, cornucopia of cucumbers and bountifulness of basil covering our yard, I reckoned this summery salad would be something everyone in my house would love….and I was right!
The recipe is simple to prepare and isn't expensive to make because the crusty bread cubes go a long way towards feeding a large family a super fresh meal. If you're looking for a dish that screams "summertime," you have to try this. And if I can't convince you to start your own edible garden, this salad certainly will.
Photo by Maren Caruso
Tomato Bread Salad (Serves 4-6)
- 4 Cups Crusty Bread (French Bread or Artisan Rustic Bread), cut into 1-inch pieces
- 1/4 Cup olive oil, divided
- 4 Heirloom Tomatoes, cut into 1-inch pieces
- 1 Cup Cucumbers, sliced
- 1 Ear Corn (uncooked), sliced off the cob
- 1/2 Red Onion, sliced thin
- 2 Tbsp Fresh Basil, chiffonade
- 1/2 Cup Kalamata Olives, sliced
- 2 Tbsp balsamic vinegar
- 1 Tsp Kosher Salt
Preparation1. Preheat oven to 400 degrees.
2. Place the bread cubes on a sheet tray, drizzle with 2 tbsp of oil and toss to coat.
3. Bake for 12-15 minutes or until golden and set aside to cool.
4. Place the tomatoes, cucumber, corn, onion, basil, olives and bread in a large bowl.
5. In a small bowl, whisk the remaining 2 tbsp of olive oil, balsamic, salt, pour onto the salad and toss to coat.