And now, the last of today’s oven/postmageddon.  I could’ve done a process photo on this, but honestly, a) I’ve been cooking for almost seven hours, and I can’t be assed right now, and b) this recipe is pretty fucking simple. 😛  It’s also pure summer, and again, by my friend who has the awesome bath and body Etsy, Paintbox Soapworks.

Tomato Bread Salad
Lasts appx 5 lunches as a side

  • ½ loaf bread (I used roasted garlic)
  • 4 large tomatoes, halved
  • a large handful of basil leaves
  • one 2-3 oz ball of fresh mozzarella
  • ½ c olive oil
  • ¼ c balsamic vinegar

Take your tomatoes, and roast them at 400 (375, standard oven runs hot) degrees for a half hour.  As soon as they’re done, turn your oven down to 350 (325 if it runs hot), and tear apart your bread into small pieces, and put them in for about 20 mins, until they get crispy and start to the color at the very edges.  You could probably roast these both together for maximum flavor, but I’m not sure.

While this is happening, tear apart your basil and your mozzarella into small pieces, and put in your bowl.  Add your halved roasted tomatoes and all their juices as soon as they’re out of the oven, along with the olive oil and balsamic vinegar.  Let the bread cool a bit, and then add it to the bowl, and toss it all together.  Let it sit (in my case, it’s going in the fridge) to absorb all the juices.  And then, enjoy the noms!

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