We get amazing bread from Alex at Fire Swamp Provisions, along with incredible Genovese basil, Early Girl tomatoes, and Painted Serpent cucumbers from Full Belly Farms at the Thursday Marin Market during the summer. We use these fresh ingredients to create this salad every Friday. The key to this recipe is sourcing the best bread and vegetables available in your area; with a simple recipe like this, quality ingredients make all the difference. We toast the bread, let the tomatoes and basil marinate the cucumbers, and toss everything together with a vinaigrette just before serving. The varied textures—from crispy to almost soggy bread—add an extra layer of delight to the dish.
Ingredients
- 2 Large cucumber
- 6 early girl tomatoes
- 12 ounces bread, sourdough or focaccia for preference
- 2 large bunches basil
- 1/4 cup red wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
- Spreadable goat cheese like Chevre
- Balsamic for Drizzling
Instructions
- Cut bread into small cubes and toast in 350 oven for 15 minutes, you want a bit of crust with a soft center
- Cut up your cucumber into bite size pieces. This can be done by splitting large cucumbers in half and then cutting half moons or just coins if the cucumber is not too wide. Place these in the bottom of you mixing bowl
- Now pick all of your basil and tear it with you hands and put it on top of your cucumbers
- Core tomatoes and cut into bite size pieces about the size of your bread. Put this on top of your basil.
- Lightly season the tomatoes with salt and pepper and half of the vinegar and oil.
- Let sit for an hour. The tomatoes are going to weep liquid that will take flavor from the basil and then marinate your cucumbers. If there is space put it in the fridge as this is lovely cold on a hot day.
- Just before serving put your bread in and remaining vinegar and oil and toss together. Some of the bread should go to the bottom to absorb some liquid and some can stay on top to stay a litter crispy. Taste and add salt, pepper, vinegar, or oil as you see fit.
- On the plate put a little smear of goat cheese to anchor the salad and do a little drizzle of balsamic around so some bites have a little sweetness as well.