This summer marks something momentous - my first garden. My mother has grown things before, but I always hated helping take care of the plants and never much cared about what went on out there. It's an entirely different animal when it's your very own, when you love and nurture these plants from tiny seedlings (or seeds), watching them bloom and bear their first fruits. I have to admit that I love my little piece of the earth; I love that, with much care, I triumph over this desert climate and am rewarded with fresh, nutritious ingredients to nourish myself and my family with. I grow the most beautiful tomatoes (sweet heartland red and strong, savory yellow pear), Japanese eggplants, and herbs I've ever laid eyes on.
Today I was faced with a bowlful of colorful tomatoes, and again the nagging dilemma - eat them now, or wait for a couple more to come in and make salsa? In the end, my rumbling tummy, a loaf of homemade bread, and my craving for an old favorite won out. And while I try to stay as celiac-friendly as possible, my apologies fo the gluten intolerant: there is just no substituting here.
Bread salad
Prep time: less than 45 minutes
Easy to prepare while making other dishes
3 cups good white bread (preferably crusty), cubed
12 oz. fresh mixed tomatoes, cut into wedges
1/4 cup fresh torn basil leaves
1/4 cup kalamata olives
1 1/2 T red wine vinegar
2 cloves garlic, finely minced
1/4 cup plus 1 T extra virgin olive oil
1 T hot chile oil (optional)
pinch salt
pinch pepper
Preheat oven to 400F. Spread bread cubes out on cookie sheet; bake for 15 minutes. Place in large bowl to cool. Add tomatoes, basil and olives; toss and let stand. Combine vinegar, garlic, oils, salt, and pepper, and whisk til emulsified. Let stand 10 minutes; then toss with bread mixture, allow to stand another 10 minutes at room temperature. Serve immediately, and don't expect leftovers.
