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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 350 F
- Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
- Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
- In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
- Remove colander with tomatoes from the tomato juice and place the colander in the sink.
- Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
- Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
- Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.
Cook Times
Ingredients
Ingredients
- 4 ½ pound tomato preferably heirloom, cut into bite size pieces
- 1 English cucumber sliced
- 4 teaspoon Kosher salt plus more for seasoning
- 1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
- 1 ¼ cup extra virgin olive oil divided
- 2 shallot minced, or slices of red onion
- 4 clove garlic minced
- 1 teaspoon Dijon mustard
- 4 tablespoon red wine vinegar
- ½ teaspoon freshly ground black pepper or to taste
- 1 cup fresh basil roughly chopped and packed into cup
Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, WhiskReheating/Serving Instructions
Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.
Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg
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