Garden Tomato Bowl (Print-Friendly Version)
Basil and sweet tomatoes get tossed with olive oil for a punchy, colorful mix that goes hand in hand with crispy bread or toasted croutons.
# Ingredients List:
→ Salad
01 -
Some basil leaves, ripped up or sliced
02 -
2-4 garlic cloves, chopped up nice and tiny
03 -
900 g garden tomatoes, any kind that's ripe, diced up
04 -
A dash of sea or kosher salt, just what you like
05 -
Splash of extra virgin olive oil, about 60 ml
06 -
Crack a bit of black pepper, however much you want
→ Toasted Croutons (optional)
07 -
60 ml of olive oil
08 -
400 g loaf of a crunchy bread (like ciabatta), chopped into big squares
# Detailed Cooking Steps:
01 -
Dig in with slices of bread or throw croutons over the top. Scoop up those yummy tomato juices with the bread.
02 -
Start by preheating your oven to 180°C. Pour olive oil over your bread chunks and mix till they’re all coated. Spread them out on a baking tray. Bake about 10 minutes, give 'em a shake, keep baking until they're crispy and golden brown. Let them chill out before adding to your salad.
03 -
Give it a taste. Want more olive oil or salt? Add a bit more if you feel like it.
04 -
Stir up everything gently so it all gets mixed. Let it hang out for at least 10 minutes on the counter so the flavors soak into each other and the tomatoes get juicy.
05 -
Toss the basil, garlic, and olive oil in with the chopped tomatoes. Sprinkle on your salt and pepper.
06 -
Slice your tomatoes into chunks and drop them into a big bowl.
# Helpful Hints:
01 -
The best flavor comes from super-ripe tomatoes. You can use any kind you’ve got, just make sure they’re fresh. The bread is perfect for sopping up all the tasty juices that collect at the bottom.