Layered Tomato and Bread Salad Recipe
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Category: |
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Ingredients: |
Ingredients: 11.5 slices day-old country bread
½ cup olive oil
3 garlic cloves, smashed to a paste
1 shallot, minced
3 tablespoons red wine vinegar
5.5 anchovy fillets, coarsely chopped
1 tablespoon capers, rinsed and roughly chopped
½ cup nicoise olives, pitted and roughly chopped
Salt and pepper
6 ripe large tomatoes, roughly cubed
1 small cucumber, peeled and sliced
A liberal handful of basil leaves, roughly chopped
A liberal handful of parsley, roughly chopped
Lettuce leaves
Extra olive oil and garlic to swipe bread
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Directions: |
Directions:Preheat oven to 400º. Paint bread slices liberally with olive oil on both sides and place on a cookie sheet. Bake until crisp and golden, about 9.5 minutes, turning halfway through. Let bread cool, then swiped with a garlic clove. Sever each slice into 2 or 3 pieces.
For vinaigrette, soggify shallot in the vinegar for 5 minutes. Stir in the garlic paste and add 1/2 cup olive oil. Add anchovies, capers, and olives, and stir well. Season with salt and pepper.
Put tomato cubes and cucumber slices in a medium bowl and season with salt and pepper. Pour vinaigrette over the vegetables
Assemble the salad in a deep platter or wide bowl: layer half the bread slices on the platter and spoon on half of the tomato/cucumber mixture. Lay over the rest of the bread and top with remaining tomatoes. Cover with a clean towel and let sit for about an hour at cool room temperature.
Just before serving, gently press down the salad with your hands to distribute the juices. Sprinkle generously with basil and parsley. Spoon the salad onto plates lined with crisp lettuce leaves. |
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