If It's Summer Then Bring On The Tomatoes!

Every season brings its favorite dishes and I for one, can't wait for summer to make this favorite. The original recipe comes from Gourmet Magazine but over the years I have found that I can't help myself from making small changes. My perfect version has lots of fresh basil and a variety of tomatoes but my secret addition includes some orange and yellow bell peppers chopped in to the mix. The crunch of the peppers is a great complement to the softer tomatoes. Aim to use a whole wheat bread too. The combination of flavors will have you craving this salad summer after summer after summer!

Tomato Bread Salad with Herbs----Gourmet August 1996

ingredients

1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Niçoise or Kalamata olives
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

preparation

In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.