by MrsWheelbarrow
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my 68 recipes »
MrsWheelbarrow's Notes:
3 cups 1" (rough) cubed bread, preferably from a good loaf gone a bit stale Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 pound heirloom tomatoes, chopped; if cherry tomatoes, halved Ask a question about this ingredient
1/2 cup chopped kalamata olives Ask a question about this ingredient
1 cup cucumber, seeded and peeled, and cut in half moons Ask a question about this ingredient
3/4 cups fresh mozzerella, cubed Ask a question about this ingredient
1/4 cup fresh basil and/or parsley Ask a question about this ingredient
1 shallot, diced Ask a question about this ingredient
3-4 tablespoons excellent extra virgin or green olive oil (pine nut or pistachio oil is heavenly) Ask a question about this ingredient
juice of 2 lemons Ask a question about this ingredient
Preheat oven to 350.
Ask a question about this stepToss cubed bread with olive oil, sprinkle with salt and pepper
Ask a question about this stepToast bread cubes for about 10 min. to lightly crisp, stirring halfway through cooking.
Ask a question about this stepWhile the bread is toasting, chop and prepare the other salad items and toss with the lemon juice into the prettiest serving bowl you can find.
Ask a question about this stepAdd the warm bread to the salad items, drizzle on the excellent oil, sprinkle with crunchy fleur de sel and cracked black pepper and serve.
Ask a question about this stepThanks so much!
What is it about toasted bread that makes us all empty out the salad bowl? Never had pine nut or pistachio oil - thanks for the tip!
I'm partial to LeBlanc oils - pine nut & pistachio are staples for the magic they add to just about anything. Hope you can find it!
Today's version (for the photo) includes baby arugula.
What a great idea! Our family rents a beach house for a week every summer and the last night of dinner is always so challenging--you want to eat up what's in the house and you don't want to buy a lot of food and have leftovers that you have to bring home or throw away...
Thanks, drbabs. It's really yummy and refreshing ... no matter how big or small you make this salad, or how many people are eating it, there is never any left over.
Merrill is a co-founder of food52.
A refreshing take on an old classic!