Posted on August 21 2012

Summer Dinner: Heirloom Tomato Bread Salad

I absolutely hate, hate, HATE wasting good bread!  I posted the recipe for the french toast I made with the Tartine Bread cookbook, and thought I would share another great use for day-old bread.  This is a loaf of delicious seed sour dough from The Victorian Bakery here in Kalamazoo, and it couldn’t go to waste!  I decided to do a play on a tomato bread salad the restaurant I used to work at served, and I added included some bacon and romaine lettuce.  I suppose it’s a hybrid of a Tomato Bread Salad and a B.L.T.

Heirloom Tomato Bread Salad

Fresh Mozarella Cheese
One pint tiny heirloom tomatoes
half a head of romaine lettuce
Half a loaf, or so, sour dough bread (day-old or fresh)
bacon (five or six pieces)
a bunch of fresh basil, torn to pieces
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt
Ground Black Pepper

Really, the amounts of things you add here are up to you.  I like the ratio of bread, cheese, tomatoes and lettuce to be pretty even, but this would be delicious with any ratio you choose!  Slice the bread and also the mozarella into one inch cubes, then slice the tomatoes into halves.  Toss the bread, cheese and tomatoes into a large bowl.  Drizzle with the olive oil and balsamic vinegar.  Season with salt and pepper.  While that’s sitting and soaking up the goodness, cook the bacon to your liking.  Chop the romaine lettuce and the bacon, and place it into the bowl.  Give it a good stir and enjoy!

 

  1. Jennifer says:

    I love Maria and TVB – her potato bread is amazing! This looks like a wonderful, easy meal after a hot summer afternoon + a cold drink = heaven.

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