Originating in Italy centuries ago, Italian families would use day old crusty bread and combine with tomatoes, basil and sometimes onions, olive oil and vinegar. This is a perfect summer salad when tomatoes are at their peak.
- 1 baguette cut into one inch chunks and lightly toasted in the oven
- 2 large heirloom tomatoes and 1/2 a pint of cherry or sungold tomatoes
- 5 large basil leaves gently sliced
- about 1/4 cup of good extra virgin olive oil
- splash of red wine vinegar
- sea salt (we like to use Fleur De Sel) to taste -- see favorite products
- fresh ground pepper to taste
- 1 pound of fresh mozzarella cubed (optional)
Core and cube the tomatoes. Place in a bowl. When bread is lightly toasted and cooled, add to tomatoes. Add in the basil, olive oil and vinegar, salt and pepper. Combine the ingredients well allowing a few minutes to incorporate flavors before serving.