Garden Fresh Tomato Salad
These amounts are simply guidelines. Recipe can be adjusted to your desired serving - halved, doubled, etc.
- 2 pounds garden tomatoes preferably heirloom, chopped
- 1/4 cup extra virgin olive oil
- 2 - 4 garlic cloves finely minced
- A few fresh basil leaves torn
- kosher or sea salt
Suggestions for serving:
Serve as is - it’s that delicious. It’s like a chunky soup because as it sits, the salt draws out the juices from the tomatoes. Either soak up those juices with some good bread or drink it. It’s good for you.
14 - 16 ounce loaf of crusty bread - I buy day old ciabatta but you can buy what you like
1/4 cup olive oil
Preheat oven 350. Slice bread into 1 inch cubes and place in a big bowl. Drizzle with olive oil and toss until it’s all coated. Transfer onto baking sheet and bake for 10 minutes, toss, and continue to bake until golden brown. Set aside until you’re ready to assemble salad. These are good for any salad.
Break off pieces of crusty bread and pile on the tomatoes. The juices get soaked up by the bread. So good.
Serve it on top of seafood, steak, pork chops, or chicken breasts.