Heirloom Tomato Salad

I think I have mentioned before that I am a true lover of tomatoes and I could eat them every day.  Well, for a tomato lover there is no better time in the year than in the summer when heirloom tomatoes are abundant at the local farmers markets.  The flavor of fresh-off the vine tomatoes cannot be beat.  I decided to make an heirloom salad to serve along side flat iron steaks that we were serving this past weekend.  I combined the tomato mixture early in the day and added the toasted bread cubes about 1 hour prior to serving.  The bread absorbed the wonderful juices from the mixture – it was a great combination and is easy to prepare and can be made ahead.  My kind of entertaining!

To grill fantastic flat iron steaks, simply brush with olive oil, salt and pepper.  Grill over medium high heat 5 minutes per side for medium rare.  Remove from grill and let rest for 5 minutes prior to serving.  After they rested, I topped the steaks with a combination of 2 cups of large chopped Italian parsley tossed with olive oil and lemon juice.   I added salt and pepper and then shaved parmesan cheese over the top of the parsley combination – delicious.

 heirloom tomato salad

Heirloom Tomato Salad
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Ingredients
  1. 3 large heirloom tomatoes
  2. 1/2 cup olive oil, plus 3 tablespoons
  3. 1/3 cup red wine vinegar
  4. 1/4 cup capers
  5. 1/4 cup kalamata olives, sliced
  6. 1/4 cup fresh basil leaves, chopped
  7. 1/2 loaf of unsliced bread, cubed - approx. 4 cups
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 400, cut bread into 1 inch cubes. Toss bread cubes with 3 tablespoons olive oil. Place on baking sheet and salt and pepper. Place in oven and bake 10 minutes, stirring occasionally, until cubes are toasted. Remove and set aside.
  2. Peel tomatoes. Bring a sauce pan full of water to a rolling boil. Cut an X in the bottom of each tomato, place in boiling water for 10 seconds, remove and submerge in ice water. Remove and place on cutting board, peel tomatoes and cut into cubes, place in large salad bowl.
  3. Add the following to the tomatoes - capers, kalamata olives, basil and salt and pepper. You can prepare this a few hours prior to serving. Add red wine vinegar and remaining olive oil. Toss and cover. Keep at room temperature.
  4. One hour prior to serving, stir the bread cubes into the tomato mixture. Stir every 15 minutes so the bread can absorb the juices from the tomatoes.
  5. Serve
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