Tomato and bread salad

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 10
Servings 1
Minutes 10 minutes + 45 minutes standing


Serving Change
  • 500
    ciabatta bread, diced
  • 6
    large ripe tomatoes, skinned, halved, seeds removed and juice retained
  • 150
    mozzarella, grated
  • 125
    basil leaves, torn
  • 2
    sticks celery, sliced
  • 150
    olive oil
  • 30
    red wine vinegar
  • 2
    cloves garlic, crushed with salt
  • 30
    lemon juice (use more or less to taste)
  • 100
    Parmesan cheese, freshly shaved


10 minutes + 45 minutes standing
1. Place diced bread on a baking tray and put into preheated 240 ºC oven. Bake until dry and toasted outside, soft inside (about five minutes). Place in a bowl. 2. Cut tomato halves into four segments and add to bread, together with mozzarella, basil and celery. 3. Mix together 100 ml olive oil, vinegar, garlic, retained tomato juice and salt to taste. Pour the dressing over the toasted bread mixture and toss, allowing the bread to absorb the dressing for about 45 minutes. 4. Just before serving, pour over remaining olive oil, lemon juice and freshly ground black pepper to taste. Top with Parmesan.

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