If you can buy your tomatoes from someone who grows them locally they will taste better, and in this recipe the majority of the flavor comes from the tomatoes. Also, this is perfect for using imperfect, banged up tomatoes, which you should be able to get for a reduced price!
I like to add tofu to mine for some protein. It feels a lot like cheese, and if you marinade it in some of the dressing it will meld right in with the other flavors and textures.
Ingredients for Salad
4-5 medium, heirloom tomatoes3 ciabatta rolls, cut into cubes
fresh basil, as much as you like
1 block tofu, diced (optional)
salt and pepper to taste
Ingredients for Dressing
1/4 c red wine vinegar1/4 c olive oil
1-2 t whole grain mustard
2 cloves garlic, minced
oregano
thyme
fresh ground pepper
Directions
Add dressing ingredients to a jar. Put on lid. Shake until combined. Set aside.Chop tomatoes into chunky pieces and place in bowl. Lightly salt (2 pinches) if desired to help release juices.
Cut bread into similarly sized cubes. There several differing thoughts on the bread. Either you can leave it out overnight until it gets stale (if it wasn't already stale when you started), or you can roast it in the oven until it gets toasty. I don't think there's much difference either way. If you're going to roast them in the oven, drizzle a little olive oil and some salt and pepper, and roast in oven at 350F until they look golden and crisp. Check them and shake the pan occasionally. It'll be 20 minutes at least.
Combine tomatoes, bread cubes, chopped basil, tofu, and dressing in a bowl and let it sit for at least half an hour before serving. I wouldn't refrigerate it during that time otherwise your dressing will harden and not soak in.
If you're adding protein this is a meal for 3. If a side, it'll serve 6. Maybe. They'll probably want more.
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