Spinach, Tomato, and Country Bread Salad

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

A wonderful first course salad spooned over toasted Italian bread. Use tender flat spinach leaves or substitute arugula or a mixture of tender greens including red leaf or Bibb lettuce.

Ingredients

  • 2 or 3 ripe plum tomatoes, cored and cut into thin lengthwise wedges (about 1 cup)
  • 2 tablespoons extra virgin olive oil

Method

  • 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 brea