ready in 28 min.
1 serving contains
|Saturated Fat Acids||2.01 g|
|Sugar added||0 g|
Recipe author: EAT SMARTER
for 6 servings
- 3 cups
crusty Bread (cut into 1-inch cubes; ciabatta or rustic)
large, ripe tomatoes (rinsed; halved; seeded; and roughly chopped)
scallions (rinsed and finely chopped)
- 4 tablespoons
fresh Basil (shredded)
- 2 tablespoons
- 4 cups
cherry tomatoes (rinsed and dried)
fresh Basil leaves
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
Preheat oven to 400 degrees F. Toast cubed bread in the oven for 10 minutes, turning occasionally. Cubes should be crisp and lightly browned.
Place toasted bread and chopped tomatoes, spring onions, and basil in a high-sided bowl.
Heat the oil in a medium skillet over high heat. Add the cherry or grape tomatoes and basil leaves, saute for about three minutes, or until the tomatoes start to pop. Remove from heat and add to the bowl. Season with salt and pepper; to taste.
Crush the garlic in a mortar and pestle. Whisk the garlic, olive oil, and vinegar together. Pour over salad. Adjust seasoning if necessary. Let sit for 10 to 15 minutes (no longer as the bread will become soggy) before serving. The bread should soak up the dressing.
Toss and divide between plates. Serve.