TOMATO AND SOURDOUGH BREAD SALAD
- 4 cups (about 750 g) roughly torn 1-inch (3-cm) pieces of levain (sourdough) bread
- 1 teaspoon Dijon mustard
- 1ÂĽ teaspoons coarse salt, plus more to taste
- Freshly ground black pepper
- 2 to 3 garlic cloves, peeled and finely minced
- 6 tablespoons (90 ml) red wine vinegar, plus more to taste
- â…” cup (160 ml) extra virgin olive oil, plus more to taste
- 8 medium tomatoes (1½ pounds/750 g)
- 1 large cucumber, peeled, halved lengthwise, and seeded
- Âľ cup (150 g) pitted black olives (I prefer kalamata)
- 1 red onion, peeled and diced
- 1 packed cup (80 g) mixed coarsely chopped fresh basil, mint, and flat-leaf parsley
- ½ pound (250 g) feta cheese
Instructions:
Some people like bread salads served right away, and some prefer to let them sit for a while. Whatever you choose, I think they’re best served the day they’re made.
Preheat the oven to 400°F (200°C). Spread
- Preheat the oven to 400°F (200°C). Spread the bread pieces on a baking sheet and toast until deep golden brown, about 15 minutes, stirring once or twice as they’re toasting. Set aside to cool.
-  In a large bowl, whisk together the mustard, salt, pepper to taste, garlic, vinegar, and olive oil.
-  Remove the stems from the tomatoes, slice in half, and squeeze out the juice. Cut them into 1-inch (3-cm) pieces. Cut the cucumber into 1/2-inch (2-cm) pieces.
- Add the tomatoes and cucumber to the bowl with the dressing. Mix in the olives, onion, and herbs and toss well. Taste, and add more salt, oil, and vinegar to your liking. (I like this salad somewhat vinegary, but feel free to use additional olive oil if you wish.)
-  Crumble the feta over the top in large chunks and toss briefly. Let stand 1 to 2 hours before serving.