This Italian summer salad is vibrant and delicious. Ripe tomatoes, crunchy bread and fragrant basil are tossed together wi...
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We got hooked on this salad a number of years ago while in Florence. In Italy, they dip the day old bread into water and then squeeze it dry before adding it to the rest of the ingredients. We prefer it much better this way with the fresh crisp bread. Either way it is fantastic and so fresh. Glad you added it Kim...thanks!
If your olives are too salty, they can be soaked in water for a few hours. This might help remove some of the salt. You can also try rinsing them with cold water to see if that helps. If they are still too salty, decrease the amount or leave them out all together. Olives are not crucial for this salad, as it is more about the tomatoes, bread and basil.
Sometimes it happens where you buy ingredients that are just too salty and there's not much you can do about it. Good for you for tasting them first though, before making the dish. Hope this helps.
"Any leftover dressing will keep in the refrigerator for a couple of days."
I just made this again and was going to use the dressing from the first batch that I have kept refrigerated for a week or so. Will it just not be as flavorful or should I really not use it?
Thing is the best recipe & demo I have seen for this wonderful salad.
I am definitely going to make it for my company, even though I only
have franks & burgers on the rest of the menu! Thank you D & D for
this wonderful cooking school website. I'm not getting any of my work done, just watching these videos. They are fabulous!
Served this along side a tomato, onion, and basil fritatta. Perfect in every way. I didn't use olives, and I put a bit of orange zest into the dressing, for a crisp hint of citrus. I also used a bit of yellow onion as well for contrast. Turned out great, definitely would recommend.
Hello! I'm a newbie and this is the first recipe I am preparing. I might as well get this question out there now. I LOVE garlic, but when I eat it, it stays with me for two days (ie I smell of garlic on my breath especially no matter what I seem to try). This is EXTREMELY embarrassing and I don't want to be the smelly girl! Since my husband can eat garlic and not have this problem, I have concluded that it must be something in my genetic make up? Consequently, I have taken to avoiding garlic when ordering out or when cooking altogether. My question, is there a good substitutuion for garlic, maybe shallots or something?? Would crushing the garlic be better than mincing, or roasting it? Or does anyone have this same issue and has found something that works to rid the body of the smell? Any advice or suggestions would be most appreciated as garlic is such a key element of so many dishes!! :-)
Some people react differently to garlic. We are no experts on genetics, etc. but do know from experience that people are affected differently. Some people you can't even smell the garlic on while for others it's very strong.
Here is a good site that lists substitutions you might want to try out. The smaller you cut garlic, the stronger. The same amount of crushed garlic will be more intense than the same amount of thinly-sliced garlic. Cheers!
I have prepared this recipe numerous times since finding it on Rouxbe some time back. It is so delicious, and very easy to make. I admit I have yet to try green olives in it, as I just love kalamata olives...indeed I probably use a disproportionate amount of them in my version! I have also found that it makes tasty use of early season or (yuck!) grocery store tomatoes, in a pinch. (So long as they're ripe, of course.) Try this recipe on the meat-lover in your family; I think they'll be surprised at how satisfying a meal this salad can be, all on it's own. Or perhaps with just a glass of nice red wine....
A couple of "Spanish" tricks about garlic.
1. Just rub the bowl where you are going to assemble the salad with half garlic glove instead of adding minced garlic to the vinaigrette.
2. Remove the heart of the garlic (cut the glove in half and remove the yellow thread).
In both cases you'll get a softer flavour.
Best regards, Juan