Heirloom tomatoes have arrived. After making due all year long with the bland, homogenous, flavorless balls of tomatoes in the grocery stores, home cooks to four-star chefs alike can now indulge in these delightful fruits of summer. Bulbous, quirky shaped, and variegated in color, from red to green and even hues of blue, heirloom tomatoes are ripe and ready for the easy, delicious recipes of al fresco dining.
This “ugly fruit,” as the heirloom tomato is often referred to in most large supermarkets, is spawned from an “open pollination” process, which means that the seeds from one plant will germinate seeds to create an identical plant. No cross-pollination or making of hybrids is involved. With more than 600 varieties available, flavor ranges from very acidic to very sweet, depending on the type of tomato, color, and size. Combine several types for an explosion of tomato flavor on the plate. Drizzle with a little extra virgin olive oil or a little special balsamic vinegar and create a treat fit to set before any proper foodie.
While any fully vine-ripened summer tomato is ideal in its natural state, cut into quarters or slices and sprinkled with a little kosher or sea salt, this recipe for Tomato Bread Salad showcases the tomatoes while pairing them with another glory of summer: fresh basil. Using the best extra virgin olive oil and balsamic vinegar in the house will take this simple salad to a whole new level.
Summer Tomato Bread Salad
- --3-6 Heirloom tomatoes
- --1 crusty baguette
- --1/2 cup extra virgin olive oil
- --1/4 cup good balsamic vinegar
- --one small red onion, sliced
- --2 TBS dried herbs (oregano, basil, thyme, parsley)
- --1/4 cup fresh basil, coarsely chopped
- --kosher salt and pepper to taste
Directions
- Preheat oven to 350. Cut the bread into bite size pieces--but no smaller than ½-inch—and toss with half of the olive oil, dried herbs, and two generous pinches of kosher salt. Bread should be lightly coated with the oil, but not soaked. Arrange cubes into a single layer on a cookie sheet and bake until toasted. Remove from oven and let cool.
- Meanwhile, cut the tomatoes into quarters and then cut the quarters into halves. Ideally, bread and tomato pieces should be roughly the same size. Toss tomatoes and red onion together in a medium-sized bowl. Sprinkle lightly with kosher salt.
- Add bread and chopped basil to tomatoes. Whisk together the remaining olive oil and balsamic vinegar. Pour over salad and toss lightly. Serve immediately.
- For a variation, may also add 2 TBS of capers, ¼ cup of chopped Italian cured olives (or any black olive variety), and top with shaved parmesan.
