Tuscan/Western Washington Tomato Salad

I am describing this salad as “Tuscan” because this will immediately give you certain ideas of what the salad is about….but really, it can’t be truly Tuscan, because hopefully, the tomatoes are coming from your garden, or from some garden really near by….this summer has been the best, the best, for tomatoes from our garden. Yet, it does have the fabulous, olive oil drenched crunchy croutons, the olives, the cheese, everything that is powerful, and healthy about summer eating.

The Bio-Regional Tomato and Bread Salad  serves about 4

3 very ripe tomatoes from the garden, 1/2 to 1 inch diced

2 slices of thick whole grain french style bread, 1 inch cubes

1/2 cup pitted kalamata olives, cut in thirds

1/2 yellow bell pepper, small dice

1/2 cup red peppers, small dice, roasted in oven

1 T. minced red onion

4 ounces fresh mozzarella cheese, 1/2 inch diced

2 T. shredded parmesan cheese

6-10 big fresh basil leaves, minced

1/2 cup of extra virgin olive oil, (EVOO) now’s the time for it!

1/4 cup red wine vinegar or balsamic vinegar

1/4-1/2 t. salt

1/4 t. fresh ground black pepper

Place the bread cubes in a small pan and sprinkle with 1/4 cup of the EVOO. Bake at 375′ for 10-14 minutes, get them dry and crusty.

Add all the vegetables (olives are a vegetable), cheeses, and bread together in a bowl. Sprinkle the oil over and gently toss. Add vinegar next, with salt and pepper. Toss gently. Taste a tomato. It should be, salty, tart, sweet, mostly in that order.

We add the oil first, to prevent too much soggy-ness. That is important.

This could be a main course, add a bit more cheese, or…..wow! Add some fresh grilled tuna, diced up.


5 Responses to “Tuscan/Western Washington Tomato Salad”

  1. darleya Says:

    I will make your salad maybe even this weekend. I will let you know, but I can’t possibly see how it couldn’t be good.


    • sweetcomice Says:

      I’m so glad you think it sounds good. Let me know how it turns out.
      You can use your favorite olive, there are others besides kalamata, like nicoise.
      thanks for reading….

  2. Kerry Salaz Says:

    Hey Georgia,
    I made this salad, but it did not taste as good as when you made it 🙂 I had to make some substitutions since I did not have all the necessary ingredients (that could have been the problem.) Anyway, I am looking forward to getting all the right ingredients and trying it again. I am already salivating.

    • sweetcomice Says:


      I think the basil and roasted peppers give it a distinct flavor. I also think adding a crushed clove of garlic to the crouton baking adds some sweetness. Thanks so much for trying this recipe. Let me know how it goes. Georgia

  3. darleya Says:

    The salad was delicious. I just used my jared sliced green olives though. i was too lazy to get get others. It was perfect though!

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