I should specify that this is a FOOD recipe, not a knitting one.
One of our favorite summer go-to meals is a tomato-and-bread-and-cheese-and basil salad – it’s kind of like Panera’s, except that we definitely make it with a savory dressing and not the sweet one that they serve; we also omit onions. Since my sister got all fancy and posted three recipes on her blog tonight, I might as well post one.
Kind-of-like-Panera’s Tomato-and-Bread Salad (serves 2 gluttonous adults as a main course or 6 as a side)
- 2 large tomatoes
- half of a regular sourdough loaf (a pre-sliced loaf makes this toddler-help friendly!)
- 8-10 good-sized basil leaves
- a ball of fresh mozzarella cheese
- olive oil
- red wine vinegar
- lemon juice (bottled is fine)
- salt and pepper to taste
- Slice bread into small cubes (or tear slices into small pieces). Toss them in a bowl. Pour some olive oil, red wine vinegar, and lemon juice over the bread to taste. I’m not big on exact measures in this recipe, but I add olive oil first and put more of it in than anything else, followed by red wine vinegar with whatever amount you can handle, and finish with a few squirts of lemon juice. Salt and pepper to taste.
- Slice tomatoes into chunks, discarding seeds/goop if you like. (I usually discard tomato seeds and goop in recipes, but I keep them here so they add to the liquid soaking the bread. Add tomatoes to the bread chunks and “dressing” and stir.
- Slice mozarella into chunks. Add to the bowl and stir.
- Tear up or chop the basil. Big pieces, little pieces – it doesn’t really matter. For what it’s worth, I do little pieces to spread the flavor around more. Add to the bowl and stir.
- Let sit for 15-20 minutes if you can (cover if you like). Serve. The bread should be mushy, but not soggy.
Ta-daaaaah! Kinda-like-Panera Tomato-and-Bread Salad, one of our summer staples this year.