Cold Tomato & Bread Salad

How to make a Cold Tomato and Bread Salad.

Ingredients: Serves 4

  • 2 thick slices rustic bread
  • 6 tablespoons Spanish extra-virgin olive oil
  • 6 ripe plum tomatoes 
  • 1/2 garlic clove, peeled 
  • ¼ teaspoon sweet Spanish smoked paprika
  • 1 tablespoon chopped fresh flat leaf parsley
  • Sea salt to taste
  • 1 tablespoon sherry vinegar
  • 1 green bell pepper, seeded and diced
  • 1 scallion, thinly sliced
  • 1 cup quartered green olives


  1. Pre-heat oven to 450ºF.
  2. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil.
  3. Spread the bread on a sheet pan and bake on the middle rack until golden brown, for about 5 minutes.
  4. Set the croutons aside to cool.
  5. Cut 4 of the tomatoes in half.
  6. Place a grater over a mixing bowl.
  7. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated, discard the skin.
  8. Spoon the tomato pulp into a fine mesh strainer set over a large bowl.
  9. Allow the pulp to drain for 30 minutes.
  10. Reserve the drained pulp.
  11. Finely dice the remaining two tomatoes.
  12. Using a mortar and pestle, smash the garlic cloves together with the paprika, parsley and a pinch of salt to make a smooth paste.
  13. The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.
  14. Whisk 3 tablespoons of the olive oil and the vinegar together in a small bowl then stir in the garlic-parsley paste.
  15. To serve, combine the croutons, peppers, diced tomatoes, scallions and olives in a mixing bowl and toss together.
  16. Pour in the dressing and mix well.
  17. Spread the reserved tomato pulp on a serving platter and drizzle with the remaining tablespoon of olive oil.
  18. Top with the bread salad and season to taste with salt.
  19. Enjoy!
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