Just in time for a bumper crop of tomatoes (the good ones we grow in our gardens; not the bad ones from other places!), Barbara Collurafici of The Gourmet Girls in Owings Mills shares a knockout salad that makes great use of these summertime babies.
Tuscan Bread Salad
12 slices focaccia (or any crusty Italian bread), cut into 3/4 inch slices, brushed with olive oil, and grilled on both sides
3 vine-ripened tomatoes, cut in wedges
1 pint cherry or grape tomatoes
3 Roma tomatoes, cut in wedges
3-4 fresh basil leaves, cut in thin strips
1/2 large red onion, sliced thin
1 pint fresh mozzarella, cut into cherry-size pieces
Dressing: equal amounts olive oil, white balsamic vinegar, and red
wine vinegar to taste with 1 clove fresh garlic, crushed
Mix all ingredients except bread.
To serve, place two grilled bread slices on each plate, top with salad, adding a little more dressing to the plate. Serves 6.