Tomato Bread Salad


Did I mention that Rachel is really liking tomatoes this year? She has never liked tomatoes but each year really wants to since they are so lovely and I force her to plant tons of them. Well, with her newly found love we have been making bread salad full of tomatoes over and over. Our CSA comes with a loaf of bread on pickup at Grand Central Bakery, which these days means that the day after we usually have some beautiful tomatoes and a heal of crusty bread. perfect. The photo shows a version probably breadier than we usually make it and with mostly cherry tomatoes and some other small varieties from the garden, but the best is a salad heavy on big, meaty heirloom varieties. We typically toast the bread in the oven with some garlic and olive oil rubbed on then toss with tomatoes, some herbs from the garden (basil, lemon verbena, parsley sometimes). I like to make a vinaigrette with a touch of balsamic vinegar, but sometimes we just use olive oil and salt, then some mozzarella or a time or two we have tossed in some feta because its what we had (it works when the tomatoes are really flavorful but might overpower some). So easy. Oh hey, just noticed that this salad in the picture has fried capers too. Fun.


Garlic preserved in oil

We have been pulling some of the garlic from the garden and still have several more bulbs to come, so we are trying to figure out what we will do with it all. I have a book called Preserve It!¬†from the library that has tons of simple and good recipes for preserving all sorts of things. Rachel made some incredibly yummy garlicky goodness by roasting the fresh garlic in oil and some tasty herbs from the garden. We used it to spread on crusty bread and for cooking up a couple things. I don’t have any photos of the finished product because we ate it so fast, but if you want to try it just roast some garlic then put it in a jar with some oil and it should keep for several weeks.