Tuscan Tomato and Bread Salad – Eat With Your Eyes


Ingredients: 1/2 tablespoon balsamic vinegar,a small handful basil leaves, cut in a chiffonade,2 tablespoons extra virgin olive oil,1 tablespoon fennel seeds,1 French baguette,2 clove garlic, crushed,3-4 olives, halved,1 teaspoon fresh oregano, chopped,½ teaspoon pepper,2 tablespoons rice vinegar,salt to taste,1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in chunks

  1. For the Bread
  2. Preheat the oven to 350 F.
  3. Place the bread on a baking sheet together with the salt, pepper, olive oil, fennel seeds, garlic and oregano. Keep this in the preheated oven for about 15-20 minutes. The idea is only to warm it up and slightly toast it to get the flavors going.For the Salad
  4. While the bread is in the oven, place the tomatoes in a big bowl.
  5. Add in the extra virgin olive oil, garlic, salt and rice wine vinegar. Give this a gentle mix and let this sit for a few minutes.Next, add in the bread, olives and basil and using your hands mix everything together to ensure the juices get into the bread.Then drizzle balsamic vinegar and mix well.
  6. Add in a few torn leaves of basil for garnish in the end and serve!


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