- 4 slices sourdough bread
- 6 tbs. extra-virgin olive oil, divided
- 1 tsp. sea salt, divided
- 2 lb. mixed heirloom tomatoes, cubed
- 8 oz. small fresh mozzarella balls (or bocconcini)
- 2 cloves garlic, minced
- 2 tbs. balsamic vinegar
- ½ cup packed fresh basil, chopped
- ¼ cup packed fresh mint, chopped
Preheat the oven to 350 degrees F.
Cut the bread into 1-inch cubes and place on a large sheet pan. Drizzle with 2 tablespoons of the olive oil, then sprinkle with 1/2 teaspoon of the salt and toss to coat. Bake for 15 to 20 minutes, until the bread is dry and toasted. Let cool.
In a large bowl, place the tomato cubes and mozzarella balls.
In a medium bowl, combine the garlic, vinegar, and remaining 1/2 teaspoon salt, then whisk in the remaining 4 tablespoons of olive oil. Pour over the tomato mixture, add the bread cubes and herbs, and toss to mix.
Let the bread soften for five minutes before serving.
For more recipes to enjoy your seasonal bounty of tomatoes, see “6 Summer Tomato Recipes.”
Photography: Terry Brennan; Food styling: Betsy Nelson
More Like This
Dry pasta is cooked right in the sauce, a timesaving and delicious trick Italian grandmothers use to infuse the pasta with lots of flavor. Choose a favorite variety (such as shells, penne, or fusilli) that cooks in about eight to 12 minutes. After the pasta has cooked, you may choose to fold in a spoonful of pesto, top the meal with a fried egg for added protein, or drizzle it with balsamic vinegar.