This vibrant Tomato Bread Salad is the ultimate summer side dish, combining the sweetness of ripe plum tomatoes with the satisfying crunch of toasted stale bread. The dish is tossed in a simple yet flavorful dressing of red wine vinegar, olive oil, and fresh herbs, creating a perfect balance of acidity and richness. Capers and fresh basil add briny and aromatic notes that elevate the humble ingredients. It is incredibly easy to prepare, requiring no cooking beyond blanching the tomatoes for easy peeling and toasting the bread. Serve it chilled or at room temperature as a light lunch, a refreshing appetizer, or a side dish to grilled meats. This recipe is vegan, vegetarian, and gluten-free adaptable, making it a versatile addition to any meal.
Tomato Bread Salad
Description
This vibrant Tomato Bread Salad is the ultimate summer side dish, combining the sweetness of ripe plum tomatoes with the satisfying crunch of toasted stale bread. The dish is tossed in a simple yet flavorful dressing of red wine vinegar, olive oil, and fresh herbs, creating a perfect balance of acidity and richness. Capers and fresh basil add briny and aromatic notes that elevate the humble ingredients. It is incredibly easy to prepare, requiring no cooking beyond blanching the tomatoes for easy peeling and toasting the bread. Serve it chilled or at room temperature as a light lunch, a refreshing appetizer, or a side dish to grilled meats. This recipe is vegan, vegetarian, and gluten-free adaptable, making it a versatile addition to any meal.Ingredients
Directions
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Preheat the oven to 375F (190C). Toss the stale bread pieces with 2 tablespoons of vegetable oil and spread them on a baking sheet. Toast for 10 minutes until golden and crisp, then set aside to cool.
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Fill a large pot with water and bring to a rapid boil. Meanwhile, prepare a bowl of ice water.
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Using a paring knife, remove the cores from the plum tomatoes and cut a small X on the bottom of each.
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Blanch the tomatoes in the boiling water for 10 seconds. Immediately remove them with a slotted spoon and transfer to the ice water bath to stop the cooking process.
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Once cooled, peel the skins off the tomatoes. Dice the peeled tomatoes into bite-sized chunks.
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In a large mixing bowl, combine the diced tomatoes, toasted bread pieces, finely chopped red onion, chopped scallions, capers, torn basil, and chopped parsley.
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Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
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Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1067.6kcal
- % Daily Value *
- Total Fat 12.7g20%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 1797.9mg75%
- Total Carbohydrate 199.8g67%
- Dietary Fiber 16.9g68%
- Sugars 33.6g
- Protein 37.8g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
