Garlic Bread Salad with Tomatoes

Name: Garlic Bread Salad with Tomatoes
Yield: makes 4 servings
Ingredients: About 1/2 pound crusty bread (slightly stale is fine); 1 garlic clove, cut in half; 1/4 cup extra virgin olive oil; 2 tablespoons fresh lemon juice or good-quality vinegar; 2 tomatoes, roughly chopped; Salt and black pepper; 1/4 cup or more roughly chopped fresh basil or parsley leaves

December 14, 2011

Stale bread is not only okay for this dish but preferable. You can make a similar dish (called fattoush and Middle Eastern in origin) using pita bread; make sure it’s nice and crunchy before tossing with the tomatoes and olive oil. Use ripe, flavorful tomatoes here. And add some chopped shallots or red onion to the mix if you like.

Recipe information

Yield
makes 4 servings

Ingredients

About 1/2 pound crusty bread (slightly stale is fine)

1 garlic clove, cut in half

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice or good-quality vinegar

2 tomatoes, roughly chopped

Salt and black pepper

1/4 cup or more roughly chopped fresh basil or parsley leaves

Preparation

Step 1
Rub the bread all over with the garlic and toast or grill until crunchy and lightly browned.
Step 2
Cut or tear the bread into 1/2- to 1-inch cubes (no larger) and toss it with the remaining ingredients. Taste, adjust the seasoning, and serve within 15 minutes.
Garlic Bread Salad with Tomatoes and Green Beans
Step 3
Trim about 1/2 pound green beans and cut them into 1/2-inch lengths. Drop into boiling salted water and cook until bright green and just tender, about 5 minutes. Drain and run under cold water to stop the cooking. Drain again, then toss into the salad.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsSalad Garlic Root Vegetable Vegetable Tomato Green Bean Bean and Legume Side Starter Dinner Lunch Dairy Free Nut Free Vegan Vegetarian Quick Easy Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Garlic Bread Salad with Tomatoes and Green Beans

Step 3

Recipe notes