Tomato Bread Salad with Olives and Mint
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Everyday Food, July/August 2008
- Prep Time 10 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 2 medium tomatoes, cored and each cut into 10 wedges
- 1 hoagie roll, cut into 1-inch chunks
- 1/3 cup pitted Kalamata olives, halved
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced fresh mint leaves
- Coarse salt and ground pepper
Directions
- In a large bowl, combine tomatoes, bread, olives, lemon juice, oil, and mint. Season with salt and pepper, and toss to combine. Let stand at least 5 minutes (or up to 30 minutes) before serving.
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Loved the combination of the mint with tomatoes. But preferred the bread chunks toasted.
does anyone have a recommendation for a nice substitute for the olives? i was thinking mushrooms but don't think that would go with the mint.
Great salad that's made even better with some shaved aged provolone and toasting the bread pieces very lightly.
I was skeptical about the mint, but it really went well with the olives and lemon juice. I used grape tomatoes mixed with a whole tomato and it was really fresh tasting. Mine also sat out longer than 1/2 hour while we played badminton and it was really fresh tasting and delicous.