My Tomato Salad
Toss the mixed greens and savor the spotlight that this panzanella salad (bread-based) that features savory olives and bright basil.
Course Cold Appetizer, Dressings, Vegetable Appetizers
Cuisine Continental
Servings 2 servings
Calories 804.77 kcal
- 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
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.
Calories: 804.77kcalCarbohydrates: 59.37gProtein: 3.82gFat: 59.7gSaturated Fat: 7.57gSodium: 653.17mgFiber: 5.26gSugar: 9.71g
Keyword Bread, Compound, Tomato, Vegetables