Tomato and Bread Salad (with feta, basil, & capers... SO much more than it sounds)
Contributor:
Jenny Pauls
Catetories:
Side Dishes, Mediterranean, Vegetarian (or easy fix)
Recipe:
From The Olive and the Caper (scaled down and tweaked just a bit)
2 good-sized servings
1.5 cups stale* yummy bread (I use multi-grain baguette), cubed
1/2-3/4 lb ripe tomatoes, chunked
9 kalamata olives, pitted and cut in halves
2 t. capers
1/8 t salt
1 t red wine vinegar
1/4 c crumbled feta
freshly ground black pepper
1 T olive oil
5 basil leaves, shredded
*I diced fresh bread early in the day and let it sit out to start drying. Then I tossed it with a little olive oil and put it in a nonstick skillet and let it get golden brown before I put the salad together. Not what the original was going for... but it left me with a few crunchy bites when the salad was ready to serve, which really worked for me.
Place the bread on a platter or in a large bowl. [Original instructions: Sprinkle with water and set aside until partially softened, 3-5 minutes.
I skipped this.] Top bread with tomatoes, olives, capers. Sprinkle with salt and vinegar. Add feta and pepper. Drizzle with olive oil (I used about half because of oil already on my bread) and sprinkle basil on top. Set aside to marinate (and let tomato juice sink into bread) for 15-30 minutes. Toss and serve immediately.