Week 15: Recipe #5--Tomato Bread Salad

Another great salad for summertime!  This one is simple to make and includes heirloom tomatoes, which I love.  I found this recipe on the Pioneer Woman website.  It could also be a side salad, but I use it at a main course.  I serve this with fresh fruit.  Makes 4 servings.

Photo from Pioneer Woman

You'll Need:

• 2 large tomatoes
• 1/2 red onion
• 2 cloves garlic
• 1 c. fresh basil
• 1/2 cup fresh cilantro
• 1/2 cup fresh parsley
• 2 Tblsp. white wine vinegar
• 1/2 tsp. sea salt
• 1 baguette
• 2 cloves garlic
• 2 Tblsp. olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 3 heirloom tomatoes, the more colorful the better
• 1 c. cherry heirloom tomatoes
• 1 c. arugula
• 1/2 c. small basil leaves

Preparation:

1. For the tomato water, cut the large tomatoes into quarters and add to a blender.  Slice the red onion thinly and set half of the slices aside and add the other half to the blender.  Add the 1 cup basil, cilantro, and parsley to the blender along with the vinegar and 1/2 teaspoon of salt and puree the mixture for several minutes.  (I add the 2 cloves of garlic here as well, because it was in the pictures on her site, but not written in directions)
2. Place a piece of cheesecloth over a fine mesh strainer and set it over a bowl.  Pour the mixture into a mesh strainer and press it through until all of the liquid is extracted.  Set the bowl of tomato water aside.  (If you don't have cheesecloth, paper towels work okay)
3. Preheat the oven to 325 degrees.  Cut the baguette lengthwise and drizzle all sides with olive oil.  Then rub the baguette on all sides with the other 2 cloves of garlic.  Cut the baguette into cubes and place it into a baking dish.  Add a sprinkle of salt and pepper and toss.  Bake for 20 minutes then remove from the oven to let cool.
4. Slice the heirloom and cherry tomatoes into bite-sized pieces.  In shallow bowls, combine 1/2 cup of tomato water with tomatoes, arugula, remaining red onion,  and 1/2 cup small basil leaves.  Drizzle with olive oil and add a few croutons just before serving.  Enjoy!

Recipe and link:  http://thepioneerwoman.com/cooking/2011/06/tomato-bread-salad/