Thursday, August 23, 2012

Bread Salad a Darkhorse Winner at Dinner Last Night


The corn has been so sweet and juicy lately. I knew I wanted to eat it again for dinner last night. The main course--a bread salad with tomatoes, cucumbers, and mozzarella cheese was really an afterthought. But a big handful of chopped oregano and thyme leaves from my backyard pots gave it a remarkably lively flavor and freshness (the whole wheat boule and cheese from Cavaniola's didn't hurt). Here's the recipe:

Whole Wheat Bread Salad with Tomatoes and Mozzarella
Serves 4

1/4 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1/2 teaspoon salt
Ground black pepper
Six one-inch-thick slices whole wheat country bread, cut into 3/4-inch cubes
2 ripe tomatoes
1 cucumber, peeled, seeded, halved lengthwise, and cut into 1/3-inch pieces
8 ounces mozzarella cheese, cut into 1/4-inch cubes

1. Whisk together the oil, vinegar, mustard, garlic, salt, and pepper to taste in a small bowl.
2. Combine bread, tomatoes, tomatoes, and cheese in a large bowl. Add dressing and toss to coat. Let stand, stirring occasionally, until bread is moistened by dressing and tomato juices. Serve immediately.

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