Tony Tantillo - Recipes - First Course

Bread and Tomato Salad
Italians may be known for pasta, but they live on bread, especially Tuscans. Leftover bread gets transformed into wonderful dishes like this one. Makes 4 Servings

Ingredients:
11/4 pounds ripe tomatoes
Kosher salt
21/2 tablespoons each balsamic vinegar and olive oil
3 tablespoons defatted Chicken Stock
Freshly ground black pepper to taste
1 loaf country Italian or French bread with firm texture, about 3/4 pound
1/3 cup coarsely chopped celery leaves
1 cup sweet red onions, thinly sliced
1/2 cup fresh basil leaves, cut into thin strips
2 tablespoons capers, well drained
1 clove garlic, smashed but left whole

Instructions:
1. Core tomatoes, halve lengthwise, and cut into wedges no more than 3/8 inch wide.

2. Toss with a teaspoon of salt in a large bowl.

3. Set aside at room temperature 30 to 60 minutes.

4. Drain tomatoes and reserve juice.

5. In a small bowl, combine vinegar, olive oil, Chicken Stock, the reserved tomato juice, pepper, and garlic.

6. Stir and set aside.

7. Cut bread into bite-size cubes or break apart with your hands for a more rustic look.

8. Add bread to tomatoes and toss well.

9. Add celery leaves, onions, and basil to bread/tomato mixture.

10. Remove garlic from dressing, stir well, and pour over salad.

11. Toss well.

12. Let stand 30 to 60 minutes at room temperature.