Oven-Dried-Tomato-And-Bread Salad
- Total Time
- 6 hours
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Ingredients
- 10tablespoons olive oil
- 36plum tomatoes, cored and halved lengthwise
- 3cloves garlic, peeled
- 12cups bread cubes (1½-inch size), made from rustic Italian bread
- 3tablespoons balsamic vinegar
- 3teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1½cups chopped fresh basil
Nutritional analysis per serving (10 servings)
277 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 6 grams protein; 672 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 200 degrees. Using 1 tablespoon of olive oil, lightly coat the skin side of each tomato half with oil. Place skin side down on a large baking sheet. Bake until the tomatoes are about ÂĽ of their original size, about 4 to 6 hours; they should remain soft and juicy. Let cool, halve crosswise and set aside.
- Step 2
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the garlic and stir for 30 seconds. Remove the garlic and set aside. Add 2 cups of the bread and turn the pieces until well toasted on all sides. Place in a bowl and add 2 more cups of bread to the skillet and toast. Repeat until all bread is toasted, adding 1 tablespoon of oil after every other batch, flavoring it with the garlic each time as above. Set aside.
- Step 3
Whisk together vinegar and remaining oil. Season with 1½ teaspoons of salt and pepper to taste. Just before serving, toss tomatoes with bread. Add the dressing and coat well. Toss with the remaining salt, pepper and basil.
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