Spinach, Tomato, and Country Bread Salad

Preparation info

  • Makes


    • Difficulty


Appears in

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

Lighter, Quicker, Better

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.


  • 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 ½ inch) Italian whole wheat or other crusty peasant-style bread
  • ½ garlic clove
  • 6 cups (packed) torn trimmed spinach leaves


    • 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 the bottom of each of 4 shallow bowls. Top each with the salad, dividing evenly. Serve as a first course.