Recipes

My Tomato Salad

Toss the mixed greens and savor the spotlight that this panzanella salad (bread-based) that features savory olives and bright basil.
Print Recipe

Course Cold Appetizer, Dressings, Vegetable Appetizers
Cuisine Continental

Servings 2 servings
Calories 804.77 kcal

Ingredients

  

  • 1 tablespoon(s) red wine vinegar
  • 1 garlic clove, minced and mashed to a paste with a pinch salt
  • 1/4 cup(s) olive oil
  • 2 cup(s) 3/4-inch cubes crusty bread
  • 1 large, vine-ripened red tomato (approx .5 lb)
  • 1 large vine-ripened yellow tomato (approx .5 lb)
  • 1/4 cup(s) Nicosia or Kalamata olives
  • 1/4 cup(s) fresh basil leaves, chopped
  • 1 tablespoon(s) fresh marjoram leaves, chopped

Instructions

 

  • In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified.
  • Add remaining ingredients and salt to taste and toss to combine well.
  • Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

Nutrition

Calories: 804.77kcalCarbohydrates: 59.37gProtein: 3.82gFat: 59.7gSaturated Fat: 7.57gSodium: 653.17mgFiber: 5.26gSugar: 9.71g

Keyword Bread, Compound, Tomato, Vegetables
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