Sunday, September 18, 2011
Extra virgin olive oil
Salt & pepper
handful chopped basil
Gently toss the tomatoes with 1/2 tsp of salt. Move tomatoes to a colander, and drain over a bowl for 15 minutes. Don't toss the collected tomato juice!
Put the red wine vinegar and reserved tomato juice into a small bowl and slowly drizzle in the olive oil, whisking rapidly. Stop adding olive oil when you read the desired consistency. You should have about a 1/2 cup. Add the baked bread pieces to the bowl and toss to coat thoroughly. Set aside for about 10 minutes. (I put the colander of tomatoes over the bowl so the bread could collect even more tomato juice.)
Toss the tomatoes, cucumbers, shallot/onion, and bread together. Add a handful of chopped basil and mix together. Season with salt and pepper to taste. Serve with a delightful Oktoberfest beer (another reason I LOVE FALL).