Tomato & Bread Salad

tomato bread salad
This is an extremely delicious alternative salad from The Sweet Life in Paris, by David Lebovitz. As its just a melange of ingredients, its very easy to customize– I decreased the quantity of most everything to feed two people and made some substitutions (red pepper, shredded cheese) for ingredients I didn’t have that day (cucumber, feta). It keeps well in the fridge, with the bread getting only slightly more saturated, and is really good the next day.

• 4c bread
• 1tsp Dijon mustard
• 1 1/4tsp coarse salt
• Black pepper
• 2-3 garlic cloves, peeled and finely minced
• 6T red wine vinegar
• 2/3c extra virgin olive oil
• 8 medium tomatoes
• 1 cucumber
• 3/4c pitted black or kalamata olives
• 1 onion
• 1 packed cup of fresh basil, mint, and flat-leaf parsley (mixed together)
• 1/2 lb feta cheese

1. Cut bread into cubes and toast in the oven for about 15 minutes, turning periodically for full coverage.
2. In serving bowl, whisk mustard, salt, pepper, garlic, vinegar, and olive oil.
3. Slice tomatoes and other veggies in half and squeeze out juice. Cube.
4. Add vegetables to bowl with dressing. Mix in herbs and bread pieces and toss well.
5. Crumble cheese on top and serve.

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