Tomato and Bread Salad


This is a wonderful summer salad. Make it at least an hour before you intend eating it, so the tomatoes' juices can soak into the bread.


  • enough ripe, local tomato, chunked (about one medium tomato per person)
  • yesterday's baguette or sourdough, in cubes or torn into pieces
  • basil
  • good vinegar
  • good olive oil
  • salt
  • sugar
  • black pepper


  1. In the bottom of the bowl, put the bread, and top it with tomato (a good ratio is about one third bread to two thirds tomato).
  2. Shake some vinegar (I used sherry) over the top; sprinkle a little sugar, more salt, lots of pepper. Drizzle some oil.
  3. Set aside, covered, for an hour or so.
  4. Then tear up some basil leaves and toss over the top, and drizzle a little more oil.

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