Crusty Bread and Tomato Salad

by May 7, 2011


It has almost been warm out here in the SF Bay Area and that means grilling and fresh salads like this one with feta, crusty bread and tomatoes.  Tomatoes are not exactly “local” at the moment, but, trust me, you’re going to want to throw this salad together on autopilot when they do start showing up in the markets, so start practicing.

My most awesome tomato recipes stem from a few classes I assisted with Michele Anna Jordan years and years ago.  She is an amazing teacher and writer — and, I just discovered, the creator of The World’s Biggest BLT.  (Told ya she was amazing!)

Crusty Bread and Tomato Salad

bread, something delicious with a crunchy crust (I’m thinking a levain!)
fresh basil, parsley, chives, oregano (any or all)
olives, pitted kalamatas have a nice tang
goat cheese
vinaigrette dressing:
olive oil
red wine or sherry vinegar
juice from a fresh lemon
1 shallot, finely diced
sea salt
freshly ground black pepper
1.  Make the dressing.  Finely dice the shallot and let macerate at least 20 minutes in the vinegar and lemon juice, about 1/4 cup total vinegar/lemon juice.  After at least 20 minutes, whisk in olive oil, about twice as much as your vinegar/lemon juice.
2.  Preheat over to 350 degrees F.  Tear or chop bread into 1 inch-ish pieces, put on cookie sheet pan and crisp in oven for 10 minutes.
3.  Wash, dry and halve or chop tomatoes.  Chop herbs, olives and add to the tomatoes.  Add bread pieces, drizzle on desired amount of dressing,  and toss to combine.  Season to taste with sea salt and freshly ground pepper.  Add goat cheese and serve.
Amy’s Kitchen Coach Tips
  • Tomatoes are no good after being in the refrigerator, so don’t put them in there!  Keep them at room temperature and make this salad just before you are going to serve it.
  • I prefer to see lumps of goat cheese in this salad, rather than having it turn creamy and mix in w/the dressing — which is what happens if you toss it in w/too much vigor.  Your choice.  Delicious either way, but different.
  • Make this a “BLT” salad by crumbling on some cooked bacon.  Yummy!
  • Serve on top of fresh greens for even more veggie.  (No need to dress the greens.)

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