Recipe originally created for Edible Jersey by Delia Quigley, volunteer at the Blairstown Farmers’ Market.
Ingredients
- 1 whole-grain baguette
- 4 large ripe tomatoes
- ¼ cup extra-virgin olive oil
- 3 to 4 tablespoons golden balsamic or red wine vinegar
- 2 teaspoons Ume Plum vinegar or ½ to 1 teaspoon sea salt
- ¼ cup fresh-squeezed tomato juice
- ½ sweet onion, diced
- 1 cup basil leaves, finely chopped
- 1 cup parsley leaves, finely chopped
Instructions
Prep time: 15 minutes
Cut or tear the baguette into bite-size pieces or about ¾-inch cubes and place in a large bowl. Slice each tomato in half and gently squeeze the juice into a bowl or measuring cup, using your fingers to scrape out the seeds and pulp. You don’t have to squeeze them dry, just enough for at least a half cup of juice. Strain the liquid from the seeds through a fine sieve and set aside, discarding the seeds.
Combine the juice from the tomatoes with the oil, vinegar, and either Ume Plum vinegar or sea salt. Now chop the hollowedout tomato halves into bite-size pieces and then add them to the bowl of bread along with the onions, basil, and parsley.
Pour the dressing over the salad ingredients and toss well, making sure that the bread cubes are evenly coated. Let the salad sit for about 10 minutes, tossing from time to time to help the flavors come together, then serve.
EDIBLE TIP: Although fresh artisanal bread works well as an ingredient in this recipe, this salad is also a great way to use up stale or day-old loaves.
