Call it the great tomato glut of 2006. For many home gardeners, it’s been a banner year for the juicy, red globes. At first, it was fun (“Salsa for everybody!”) but now it’s starting to get a little dangerous. Your problem isn’t too many tomatoes. It’s too little inspiration. Here’s some help. This recipe, published 10 years ago in Gourmet magazine, is delicious and hearty. Double it up and you can serve it as a main course for four. – Ray Mark Rinaldi
Tomato Bread Salad with Herbs
This is basically a toss-and-eat dish and a great way to use up an aging loaf of bread. Substitute any kind of tomatoes you have around. It’s also known as Panzanella Tuscan Summer Bread Salad.
Ingredients
- 1 tablespoon red-wine vinegar
- 1 garlic clove, minced and mashed to a paste with a pinch of salt
- 1/4 cup extra-virgin olive oil
- 2 cups crusty bread cut into 3/4-inch cubes
- 1 pound vine-ripened tomatoes, cut into 3/4-inch wedges
- 1/4 cup Niçoise or Kalamata olives
- 1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
- 1 tablespoon fresh marjoram leaves, chopped fine
Directions
In a bowl, whisk together vinegar and garlic paste; add pepper to taste. Whisk in oil until emulsified. Add remaining ingredients, salt to taste and toss to combine well. Let stand at room temperature 15 minutes to allow bread to soak up some dressing.
