I look forward to floral, plump, perfectly ripe summer tomatoes all year long. And now that the season is finally here, I'm not about to let a little Salmonella scare stop me from enjoying them. Are you?
For this week's Magazine Recipe Review I prepared the Tomato Bread Salad with Olives and Mint from the July/August issue of Everyday Food. It was delicious—you should try it. Trust me. And just to quell your fears, here is a list from the FDA of all the tomato-producing places that have not been associated with the outbreak.
This easy salad came together in minutes and made for an incredibly satisfying lunch. The key is to use the best quality ingredients you can find. To that end, I replaced the hoagie roll with a hunk of ciabatta (I thought it would hold up better against all the juices), and broke out the good olive oil. Don't skimp on the pepper, and definitely use freshly ground. The intense, contrasting flavors are what make this dish so interesting: the briny olives against the refreshing mint, and the juicy tomatoes alongside the crusty bread. The light lemon vinaigrette adds a bit of tang and ties everything together perfectly.
- 2 medium tomatoes, cored and each cut into 10 wedges
- 1 hoagie roll or small ciabatta, cut into 1-inch chunks
- 1/3 cup pitted kalamata olives, halved
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced fresh mint leaves
- Coarse salt and freshly ground black pepper
In a large bowl, combine the tomatoes, bread, olives, lemon juice, oil, and mint. Season with salt and pepper, and toss to combine. Let stand at least 5 minutes (or up to 30 minutes) before serving.