Garden Tomato (Printable Version)
# What You'll Need:
→ Salad
01 -
A handful of basil leaves, torn up or cut into strips
02 -
2–4 garlic cloves, chopped really small
03 -
60 ml extra virgin olive oil
04 -
Sprinkle of sea or kosher salt, adjust to your liking
05 -
Fresh cracked black pepper, as much as you want
06 -
900 g juicy garden tomatoes, chopped (go for heirloom if you can find them)
→ Toasted Croutons (optional)
07 -
60 ml olive oil
08 -
400 g rustic bread (think ciabatta), cubed into chunks about 2.5 cm big
# How to Make It:
01 -
Pile the salad onto plates. Spoon up those tasty tomato juices with bread or croutons if you’ve got them on hand.
02 -
Heat up your oven to 180°C. Toss the bread cubes with olive oil until they’re well coated. Spread them out on a baking tray, bake for 10 minutes, give them a stir, and keep baking until they're golden and crunchy. Let them cool off before adding.
03 -
Give it a taste and see if it needs a pinch more salt or a splash of olive oil.
04 -
Mix everything gently, then let the bowl rest for at least 10 minutes at room temperature. This helps the flavors blend and those tomato juices come out.
05 -
Add your olive oil, the chopped garlic, and torn basil over the tomatoes. Season well with salt and a good amount of black pepper.
06 -
Cut your tomatoes into bite-sized chunks and put them in a big bowl.
# Additional Tips:
01 -
Tomatoes that are super ripe taste best here. Any kind works if they're fresh. The bread soaks up all the tasty juices, so don’t skip it if you like sopping up flavor.