This Italian bread salad is so good when made with summer-ripe tomatoes, but by roasted pale, January tomatoes, this is a salad worthy of your winter table.
To see this recipe demonstrated, click here!
Half of one large loaf of rustic bread, cubed
8 small tomatoes (about the size of a small orange) PLUS
4 small tomatoes, or 2 large
1/2 teaspoon sea salt
6 green onions, sliced thin up to the tender green part
1 cloves garlic, minced
1 tablespoon cider vinegar
1/3 cup extra virgin olive oil
1 ball fresh buffalo mozzarella cheese, shredded
2 big handfuls Arugula, 'Rocket' in England
1) Cut the bread into cubes and set aside to dry out a bit for several hours. If you haven't the time, bake the cubes in a 350F (170C) oven until just slightly crisp, not toasted-- not nearly as hard as a crouton. Set aside. Place the 8 tomatoes cut in half (16 halves), cut side up on a baking tray and roast in a 300F (150C) oven until they are soft, maybe a bit charred but still very plump-- approximately an hour. Set aside.
2) Grate the 4 small tomatoes on the largest side of a box grater, until you get down to the skin. Discard the skin, you just want to get the pulp and juice out of each tomato. You need to end up with 1/2 cup pulp. Now whisk together the pulp, vinegar, salt, green onions, and garlic, then slowly drizzle in the oil to make the dressing.
3) Toss the bread with the dressing, add in the roasted tomatoes, toss then add the cheese and arugula and toss. Allow to stand at room temp for 30 minutes before serving.
Make 4 main course servings or 8 starters