Rustic Bread Salad with Heirloom Tomatoes is one of those recipes you dream about. Simple, rustic and bursting with flavor. Well, maybe its a recipe I dream about since I love the taste and look of rustic food.
“The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.” – Yotam Ottolenghi
Most of us aren’t gourmet chefs and that’s okay. But…we want to make food like we are.
The way to do this is to find the simplest recipes that will have everyone’s taste buds dancing. Simple, right?
How many restaurants have you been to and ordered something, and it wasn’t near as good as you expected? Lots of them, I’m betting.
Have most of the recipes you’ve tried been a disaster and you were so disappointed because you spent so much money on the ingredients and the time wasted preparing them?
Don’t worry…this is not one of those dishes. Simple ingredients, that when mixed together equals happy people. As an extra bonus, look how amazing it looks.
Yes, it’s a keeper. I think you’ll feel that way too.
Your salad is going to taste as good as your tomatoes, so make sure you get ripe, in season tomatoes to wow everyone.
Here’s the Rustic Bread Salad with Heirloom Tomatoes Recipe:
- 1/2 cup extra olive oil
- 6 cloves garlic, crushed by the side of your knife, but kept whole
- 4 cups baguette, torn into pieces
- 1 small red onion, cut into 1/2 inch wedges
- 4 cups heirloom tomatoes, cut into 1/2 inch wedges
- 3 tablespoons red wine vinegar
- 1 small bunch fresh basil, stemmed
- 1 tablespoon capers
- sea salt
- freshly ground pepper
- In a large saucepan, heat olive oil with medium-high heat. Add garlic cloves and sauté for one to two minutes.
- Place baguette pieces in the pan and sauté for another 5 minutes, until golden brown.
- Lower heat to medium and add red onion. Sauté for two more minutes.
- Add two cups of the tomatoes (half of the tomatoes) and sauté for less than a minute.
- Remove tomato bread mixture from pan and transfer to a bowl. Add remaining tomatoes, vinegar, capers and toss to combine.
- Season with salt and pepper and garnish with fresh basil leaves.
- Serve immediately.
Tips on making this recipe:
1) When it says to saute the tomatoes less than one minute, make sure you do that.
The reason for that is if you cook them longer, the juices from the tomatoes go into the bread and then you will have soggy bread. Nobody wants soggy bread!
2) If you don’t like red onions, you can substitute a with a sweet onion like Walla Walla.
3) You might want to double the recipe because you’ll want more. Much more.
I would love to give credit to where I got this recipe, but I have no idea. I cut it out of a magazine and I’m not sure where it originated. Whoever you are, it’s delicious!
We’ve reached the end of Rustic Bread Salad with Heirloom Tomatoes.
Let me know in the comments below if you tried the recipe and how you liked it.
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