With tomatoes in abundance right now, it’s the perfect time to make this Tuscan salad of bread and tomatoes. We make this in our Italian Long Lunch cooking class when tomatoes are at the height of their season, and it is always a winner. There are a number of variations where ingredients such as onion or anchovies are added, but I like to make it simplistically with just the additional of fresh basil. The success of this salad relies on the quality and variety of the tomatoes, so choose a selection of different types and colours. And like all Italian cooking, always use quality ingredients including good vinegar, the best extra virgin olive oil you can afford and fresh garlic and basil. As well as being utterly delicious, this salad is also a great way to use up stale bread (nothing is wasted in the Italian kitchen).
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