This recipe is my new favorite for salad. If I ever wanted to become a vegetarian, I could live a lone off just this. I would never do that though, because I love my meat so much. Tomatoes, onions, crusty bread and basil taste really well together. I remember Rachel Ray talking about how she lived off of bread, tomatoes, and onions once, and I can see why. This is delicious. Even though, I really don't like Rachel Ray, I agree with her on this one.
I saw this recipe first in the latest issue of Every Day Food. Then I saw it again at one of my favorite blog sites and had to make it. You can top it with ricotta cheese, but in my opinion it really doesn't need the ricotta cheese. It is good with out it. I highly suggest trying this salad if you haven't already, because you will be hooked.
- 5 cups crusty bread, cut or torn into one each pieces
- 2 pounds ripe tomatoes, cut into one each pieces
- ½ small red onion, sliced thin
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil, plus more for drizzling
- coarse salt and fresh ground pepper
- 1 cup basil leaves, torn
- 2 cups fresh ricotta
Preheat oven to 375. Spread bread on a baking sheet and toast until golden, about 20 minutes.
2. Combine tomatoes, onion, vinegar and oil in a large bowl. Season to taste with a little salt and pepper.
3. Add toasted bread and basil and toss to combine. Let sit for 20-30 minutes so bread can soak up the liquid.
4. Divide among plates and top with a generous spoonful of ricotta, a drizzle of olive oil, and a little more salt and pepper.
Smart Points: 7 ( 1 cup)
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