Spinach, Tomato, and Country Bread Salad
A wonderful first course salad spooned over toasted Italian bread. Use tender flat spinach leaves or substitute arugula or mixture of tender greens including red leaf or Bibb lettuce.
Makes 4 servings
Ingredients
- 2 or 3 ripe plum tomatoes, cored and cut into thin lengthwise wedges (about 1 cup)
- 2 tablespoons extra virgin olive oil, plus more for bread
- 1 tablespoon (packed) finely shredded basil leaves
- Salt and freshly ground black pepper
- 4 large slices (about 1/2 inch) Italian whole wheat or other crusty peasant-style bread
- 1/2 garlic clove
- 6 cups (packed) torn trimmed spinach leaves
Preparation
- In a large bowl combine the tomatoes, 2 tablespoons olive oil, basil, and salt and pepper to taste. Toss to coat. Set aside.
- Heat broiler or grill. Rub each slice of bread generously with the cut side of the garlic. Discard garlic or reserve for another use. Brush bread with a light film of olive oil. Grill or broil on both sides until lightly toasted.
- Add the spinach to tomato mixture. Toss to coat. Place a slice of toasted bread in bottom of each of 4 shallow bowls. Top each with the salad, dividing evenly. Serve as a first course.
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- Recipe: Spinach, Tomato, and Country Bread Salad
Recipe from LIGHTER QUICKER, BETTER
by Richard Sax and Marie Simmons
(William Morrow & Co.;
June 26,1995;
$25.00/hardcover).
This Archived Page created between 1994 and 2001. Modified August 2007
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