Tomato Toast Salad | ChopChop
People often use the word "soggy" to describe something that's wet in a bad way, but here the bread absorbs the juice from the tomatoes and gets deliciously, wonderfully soggy! This is a classic Italian dish (often called panzanella) that's a great way to use up ripe tomatoes and day-old bread. If you like, you can also add any color bell peppers, cucumber, arugula, mint, black olives, sundried tomatoes, or goat, feta, or mozzarella cheese.
Sharp serrated knife (adult needed)
- Put the tomatoes, basil or parsley, red onion or scallions, salt, olive oil, lemon juice or vinegar, and garlic in the bowl and mix well.
- Add the bread and mix again. Taste the salad, and add more lemon or vinegar, herbs, or salt if you think it needs it.
- Cover and refrigerate at least 20 minutes and up to overnight.
Did you know? Botanically speaking, tomatoes are a fruit; technically speaking, they're a berry; and legally speaking—according to an 1893 Supreme Court ruling about how to classify them—they're a vegetable.