1/2 cextra-virgin olive oil, divided
4 Tbspunsalted butter
3 clovefresh garlic, peeled and thinly sliced
1/2baguette, cut into 1/2" cubes
3 - 4 lbbest ripe summer tomatoes, all varieties & colors
1/2 mediumred onion, chopped fine
2 - 3 Tbspgood balsamic vinegar
3/4 ozfresh basil, thinly sliced
·kosher salt to taste
·fresh ground pepper to taste
How to Make Tomato-and-Bread Salad
- Heat half of the olive oil and butter in an ovenproof skillet over medium heat just until better is melted. Remove from heat, add garlic and bread and mix well.
- Place skillet in a 350 degree oven for 15 minutes or until the bread cubes are golden and crisp. Remove skillet from oven and set aside to cool.
- Prep the tomatoes - peel if you like, core and slice into bite sized pieces and place in a mixing bowl. Add onion, vinegar, remaining 1/4 of olive oil, salt and pepper. Stir well.
- Just before serving, add the bread and basil to the tomatoes. Taste for seasoning and adjust as necessary. Spoon into shallow bowls and dive in!!