This recipe is in Chinese. Here is a translation of the recipe and comment:
Ingredients: – 6 servings – 2 pounds of ripe beefsteak tomatoes, cut into small and large pieces – 1 medium red onion, peeled and sliced thinly – 5 tablespoons of extra-virgin olive oil – 3 tablespoons of red wine vinegar – 5-inch thick slice of day-old Tuscan-style bread – 4 (about 12 ounces) Kirby cucumbers, peeled and sliced – 1 cup of fresh basil leaves – 1 garlic clove
Directions: 1. Place the garlic on a cutting board; smash it open with the side of a large knife. Place the tomatoes, onion, and garlic in a large non-reactive bowl. Drizzle the vegetables with oil and vinegar; season with salt and pepper. Toss; let stand, covered, in a cool place for 1 hour or longer. 2. Toast the bread on a hot grill or under a broiler; toast until both sides are charred, 2 to 3 minutes. If desired, remove from the heat source and rub lightly with garlic; tear the bread into bite-size pieces. When ready, add the cucumbers, basil, and bread to the tomatoes. 3. Thoroughly coat the bread with the marinade. Adjust seasoning with salt and pepper, and remove the garlic clove.
Variation: Try adding bocconcini (cubed fresh mozzarella cheese), roasted bell peppers, sliced fresh fennel, or kumquats. Experiment with other seasonal vegetables.
Comment: This recipe for a tomato and bread salad looks delicious! The combination of fresh tomatoes, cucumbers, and basil with toasted bread sounds like a perfect summer dish. I appreciate the variation suggestions to add more flavors and textures to the salad. I cant wait to try this recipe!
27.04.2023 @ 00:19
This recipe is in Chinese. Here is a translation of the recipe and comment:
Ingredients:
– 6 servings
– 2 pounds of ripe beefsteak tomatoes, cut into small and large pieces
– 1 medium red onion, peeled and sliced thinly
– 5 tablespoons of extra-virgin olive oil
– 3 tablespoons of red wine vinegar
– 5-inch thick slice of day-old Tuscan-style bread
– 4 (about 12 ounces) Kirby cucumbers, peeled and sliced
– 1 cup of fresh basil leaves
– 1 garlic clove
Directions:
1. Place the garlic on a cutting board; smash it open with the side of a large knife. Place the tomatoes, onion, and garlic in a large non-reactive bowl. Drizzle the vegetables with oil and vinegar; season with salt and pepper. Toss; let stand, covered, in a cool place for 1 hour or longer.
2. Toast the bread on a hot grill or under a broiler; toast until both sides are charred, 2 to 3 minutes. If desired, remove from the heat source and rub lightly with garlic; tear the bread into bite-size pieces. When ready, add the cucumbers, basil, and bread to the tomatoes.
3. Thoroughly coat the bread with the marinade. Adjust seasoning with salt and pepper, and remove the garlic clove.
Variation:
Try adding bocconcini (cubed fresh mozzarella cheese), roasted bell peppers, sliced fresh fennel, or kumquats. Experiment with other seasonal vegetables.
Comment:
This recipe for a tomato and bread salad looks delicious! The combination of fresh tomatoes, cucumbers, and basil with toasted bread sounds like a perfect summer dish. I appreciate the variation suggestions to add more flavors and textures to the salad. I cant wait to try this recipe!