This classic bread salad, full of juicy tomatoes, is summer on a plate. It's best when the toasted bread is still crisp, so serve immediately after tossing. To core tomatoes easily, cut each one into quarters, then slice the core out of each quarter.
4 (1-ounce) slices Italian bread
1 cup torn fresh basil leaves
1/2 cup thinly sliced red onion
1/3 cup pitted kalamata olives, halved
2 pounds ripe tomatoes, cored and cut into 1-inch pieces
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
3 tablespoons red wine vinegar
1 tablespoon water
1 tablespoon extra-virgin olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
How to Make It
Preheat oven to 350°.
Trim crusts from bread slices; discard crusts. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet; coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted.
Combine basil and next 4 ingredients (basil through beans) in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over tomato mixture; toss to coat. Add bread; toss well. Serve immediately.
This so incredibly good. I made it for dinner last night just for one, using a brown-and-serve french sourdough roll and adding 3 oz. of shrimp quickly sauteed in the olive oil with garlic. I also added considerably more greens, including baby kale and spinach. And the eggplant things are great--I simplified by splitting small eggplants down the middle, cooking face down, then topping with a bit of parmesan & black pepper, so it was like an eggplant "breadstick."