I've never been a fan of gazpacho, but this salad recipe looked too good to pass up. So I made if for dinner one day for my family. I felt it needed more of a "salad" feel to it, so I added some romaine lettuce to it. This was delicious. I will definitely make this again.
2 1/2 cups cubed day-old dense country bread (1-inch cubes)
2 medium-size garlic cloves, chopped
1 large pinch of coarse salt
1 small pinch of cumin seeds
3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
1/3 cup fragrant extra-virgin olive oil
1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
2 small Kirby (pickling) cucumbers, cored, seeded and diced
1/2 cup finely chopped white onion
1/2 cup seedless green grapes, cut in half (I omitted)
About 1/2 cup slivered fresh mint or basil, optional (I used basil)
Preheat the oven to 350 degrees. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.
Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.
No comments:
Post a Comment