Cherry Tomato Bread Salad With Basil Recipe

ingredients

6 slices (1/2-inch thick) ciabatta or other squat, chewy bread
2 tablespoons extra virgin olive oil, plus
1/3 cup extra virgin olive oil
kosher salt
30 basil leaves
1 small strip lemon zest, about 2" long, white pith removed
4 cups small cherry tomatoes (or other bite size tomatoes, such as pear or grape) in assorted colors, halved
1 pound small fresh mozzarella balls (about 1" in diameter)
1/4 teaspoon crushed red chile flakes
freshly ground black pepper

directions

Heat the oven to 400. Tear the bread into 1" pieces, pile them on a rimmed baking sheet and drizzle with 2 T of the oil. Sprinkle with salt, toss, spread in a single layer and bake, turning occasionally, until the bread cubes are golden and crunchy, 8-12 minutes. Set aside to cool.

Bring a pan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain.

Transfer the basil and zest to a blender land pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lids fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to puree until smooth, 30-60 seconds.

In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 minutes.

Sprinkle with the chile flakes; season with salt and pepper to taste. Drizzle some of the basil oil over the salad. Serve at once, passing the remaining basil oil at the table.

nutrition data

477 calories, 36 grams fat, 20 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.

reviews & comments

juj REVIEW:
June 9, 2008

This was delicious! I used toasted english muffins tossed in parmesan cheese. We LOVED it! It doesn't need another thing!

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