This is one of my summertime favorites. It’s fragrant and delicious, with flavors that just scream “summer”. And it’s such a simple recipe, with only a few ingredients.
This year my mom bought me a potted basil plant. Every couple weeks it gets enough fresh leaves on it that I can make a new dish.
I made this one for the first time this summer, and it’s better than I remember it! I’ve been using this recipe for a few years now, tweaking it here and there. I think I’ve finally gotten it to perfection.
A loaf of crusty bread (or 2 crusty baguettes)
5 vine ripe tomatoes
1 cup of basil leaves
Extra Virgin Olive Oil
Garlic powder to taste
Salt to taste
Preheat your oven to 350 degrees.
Slice your bread into 1 inch cubes, and lay them in a single layer on a baking sheet.
Drizzle with extra virgin olive oil, and bake for 5-8 minutes. You want them to be crisp (so they don’t get soggy in the salad).
Sprinkle the bread cubes with garlic powder and let cool.
Slice your tomatoes into bite size pieces (usually I make them slightly smaller than the bread chunks).
Chiffonade your basil by stacking 3-4 leaves, rolling them into a log, and slicing them into strips.
In a large bowl, toss together your cooled bread chunks, tomato, and basil leaves. Salt to taste.
Add an extra drizzle of extra virgin olive oil while tossing (if preferred).
This recipe tastes best when left to sit in the fridge for a few hours. The flavors meld together perfectly.