A Hard Baguette is Rescued

 

french bread and tomato salad

 

How to make French bread and tomato salad.

In the land of baguettes, where a bakery is on every corner and bread is baked in a wood oven at least twice a day,

where buying a baguette is as natural as breathing, having a day-old baguette around is common.

Hence French Toast, or as they say in France, "Pain Perdu," a direct translation is "Lost Bread,"

was created as a dessert,

not for breakfast.

 

 

French bread, tomato, salad

 

We live in a small town, where the only fast food is the bakery and take-out pizza. To say I cook often is an understatement.

Sure there are a few restaurants in town and I am, I don't like to say it, but a food snob.

I don't appreciate going out to a restaurant unless they can cook better than I can.

Don't get me wrong, cooking better than me isn't hard to do,

what I mean is, if I am going to go to a restaurant I expect it to be good which isn't hard to do in France but in our town that isn't the case.

 

 

 

Buffalo Mozzarella

 

With that said when a baguette is sitting on my kitchen counter feeling sorry for itself because it can be used as a hammer,

instead of smeared with cheese, a tomato salad comes to the rescue.

The Recipe:

Chop half of a bowl full of garden-fresh tomatoes.

Fill the other half with a dried hard baguette, in bite-size pieces. 

Add a few crushed garlic,

Two handfuls of fresh basil,

Two fresh balls of buffalo Mozzarella chopped,

Olive oil (about half a cup or more),

salt to taste,

and toss gently until evenly mixed.

Cover and set aside. 

 

French garlic, tomato salad

 

This salad is at its best if it sets for about an hour, tossing it every now and then helps saturates the bread and flavors.

It can be kept in the refrigerator overnight and served later, toss before serving.

 

 

Tomato salad

 

Fresh, wholesome ingredients, including a "sorry for itself" baguette, is simple fare.

A glass of rose adds the voila to the meal.

 

What is your favorite summer salad? And do you like to cook?



Comments

6 responses to “A Hard Baguette is Rescued”

  1. Oh this sounds just wonderful. Now I must wait for my tomatoes to ripen and get a day old bread.

  2. We’ve had a glut of radishes in the salad garden this summer, so grate enough to make a large scoopful per person, then serve each atop a few lettuce leaves, cover in creamy bleu cheese salad dressing, and top with a little fresh-cracked black pepper.
    We also like this quasi-Portuguese beet-and-orange salad recipe, for when we harvest the beet crop in the fall:
    http://www.inolongerlikechocolates.com/21-10_calendar_oct.htm

  3. I love fresh summer salads with all the fresh produce from the farmers stands……….
    Your meal sounds delicious
    I love fresh picked tomatoes we use tomatoes often
    Food for thought thank you
    Love Jeanne

  4. Favorite summer dinner: BLT’s and corn on the cob (you can use fakin’bacon if you are vegan or vegetarian) with watermelon for dessert. YUM, When we were growing up tomato sandwiches were a summer lunch, very simple with mayo, s&p, on toast. I love the food of summer. I shop at the local stands that are all over my neighborhood, rarely in the supermarket. I hate the supermarket, especially in summer.

  5. Thanks for the recipe, Corey. By the way, you are an impressive cook. Yes, you are.💕

  6. Thanks for the recipe Corey. You are a wonderful cook – I can attest to that! I would love your recipe for cold pea soup – please!

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