Tomato Basil Salad
Tuscan Bread Salad
1½ pounds ripe tomatoes
1 tablespoon balsamic vinegar
1 large red onion
3 tablespoons extra virgin olive oil
10 fresh basil leaves
salt and pepper to taste
20 Gaeta or Kalamata olives, pitted
Parmesan, block
2 tablespoons lemon juice
Green leaf lettuce
Slice the tomatoes into wedges, and place in a bowl. Thinly slice the red onion, and add it to the bowl with the tomatoes. Add the basil, tearing the leaves into smaller pieces with your hands, and the olives. In a separate bowl, whisk the lemon and the balsamic vinegar together slowly adding the olive oil as you whisk until emulsified. Add the vinaigrette to the tomato, onion mixture, and toss to coat. Season with the salt and pepper: and shave cheese over the top. Serve on bed of lettuce. Serves 4
6 large very ripe plum tomatoes
1 tablespoon chopped fres flat-leafed parsley
2 garlic cloves, finely sliced
2 tablespoons white wine vinegar
3/4 cup extra virgin olive oil
1 teaspoon balsamic vinegar (optional)
4 thick slices of day old bread, preferably Italian style such as cibatta or pugliese (I use cibatta)
1 bunch fresh basil leaves, torn
4 inches cucumber, halved, seeded and finely sliced diagonally
12 caperberries or 4 tablespoons capers, packed in brine, rinsed and drained
1 red onion, chopped
sea salt and fresh ground pepper
Combine oil, eggs, sugar, and vanilla. Mix until well blended. Combine flour, soda and salt and add to egg mixture. Beat mixture until completely blended. Fold in apples and pecans. The batter will be quite stiff. Spoon batter into a well greased and floured bundt pan. Bake at 350° for 1 hour and 20 minutes. Leave cake in pan until completely cool, then invert onto a cake plate. Top with caramel topping.
Cut tomatoes in half, spike with slivers of garlic, and arrange on lightly oiled baking tray. Sprinkle with a little of the olive oil and roast in a preheated oven at 350 degrees for about one hour, or until wilted and some of the moisture has evaporated.
Meanwhile put the bread onto a preheated grill pan and cook until lightly toasted and charred with marks on both sides. Tear or cube the toast into large pieces, and put into a large salad bowl. Sprinkle with a little water till damp. (I did not do this as it seems too wet this way)
Add the tomatoes, cucumber, onion and parsley, then add the salt and pepper to taste. Sprinkle with the remaining olive oil and the vinegar, toss well, then set aside for 1 hour to develop the flavors.
Add the fresh basil leaves and capers and serve. Serves 4
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Last update: 7/27/2007