Recipe

December 30, 2008

Tomato, Lemon, Croutons & Basil Salad Recipe

Recipe:

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Step 1: With a mandoline or sharp knife, cut the lemon into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices.

Step 2: Layer the sliced tomatoes on top of the lemon. Sprinkle with the bread cubes.

Step 3: Scatter the capers and basil on top. Drizzle with the oil and vinegar.

Step 4: Season with salt. Toss to evenly coat the ingredients.

Step 5: Let sit for 5 to 10 minutes to allow flavours to mellow, then serve as a first course or part of a buffet.

Makes 4 to 6 servings

Reprinted with permission from Patricia Wells’ The Provence Cookbook (2004 Harper Collins Canada).

Ingredients

1 lemon
4 firm, ripe medium tomatoes (about 1 lb.), cored and sliced lengthwise
4 slices whole grain bread, toasted and cut into cubes
1/2 cup capers (or substitute caper berries in vinegar), drained
1 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
Salt to taste

Directions

Yield:

Step 1: With a mandoline or sharp knife, cut the lemon into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices.

Step 2: Layer the sliced tomatoes on top of the lemon. Sprinkle with the bread cubes.

Step 3: Scatter the capers and basil on top. Drizzle with the oil and vinegar.

Step 4: Season with salt. Toss to evenly coat the ingredients.

Step 5: Let sit for 5 to 10 minutes to allow flavours to mellow, then serve as a first course or part of a buffet.

Makes 4 to 6 servings

Reprinted with permission from Patricia Wells’ The Provence Cookbook (2004 Harper Collins Canada).

Photographer:

Andrew Grinton

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