Magazine Recipe Review: Tomato Bread Salad with Olives and Mint
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.
Tomato Bread Salad with Olives and Mint
- makes 4 servings -
Adapted from Everyday Food.
Ingredients
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
Procedure
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.
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7 Comments:
Hey! Glad you liked the salad. I always like to hear that our recipes are turning out like they should -- easy and delicious!
midwestern at 3:43PM on 07/08/08
yummy
ronzoni at 5:14PM on 07/08/08
I love Everyday Food and totally don't mean to bash them -- but isn't this salad a straight-up panzanella? Olives, tomatoes and bread (it's just basil instead of mint..)
Alynn27 at 5:40PM on 07/08/08
Plus, mint is a weed.
izatryt at 9:20PM on 07/08/08
I think panzanella actually has vinegar instead of lemon juice?
UncleTupelo at 10:19PM on 07/08/08
I had all the ingredients on hand last night and made this. It was really good though it suffered just a bit from me adding salt... the olives were salty enough and the lemon juice adds a real sharp bite. Anyway, I 'll make it again. I used a few slices of a standard French bread loaf and we had some homegrown tomatoes and mint along with the lemons from our own tree.
dlundin at 12:47PM on 07/09/08
i just made this recipe and i'm very excited about!
i agree that it's a bit salty/tangy - less lemon juice, no added salt, and even less olives next time.
check out my blog http://barredowl.wordpress.com/ for pics of this salad and my detailed description of making it
barredowl at 10:19PM on 07/09/08