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Ripe tomatoes with crispy bread, herbs, and Mykonian olive oil. The island's take on a summer classic.
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ingredients
🍅 PRODUCE
•
500g ripe tomatoes, roughly chopped
•
½ small red onion, finely diced
•
Fresh basil
•
🌾 BREAD
•
3 thick slices day-old bread, torn into chunks
🫙 PANTRY
•
½ cup Kalamata olives, pitted
•
4 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Salt and black pepper
Mykonos
Tomato Bread Salad
Island tomatoes with soaked bread, olives, and capers.
Ripe tomatoes with crispy bread, herbs, and Mykonian olive oil. The island's take on a summer classic.
Ingredients
🍅 PRODUCE
— 500g ripe tomatoes, roughly chopped
— ½ small red onion, finely diced
— Fresh basil
🌾 BREAD
— 3 thick slices day-old bread, torn into chunks
🫙 PANTRY
— ½ cup Kalamata olives, pitted
— 4 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Salt and black pepper
Prep
🔪 PREP FIRST
— Roughly chop tomatoes.
— Salt tomatoes and let sit 5 minutes.
— Tear bread into rough chunks.
— Toast bread lightly if very fresh.
— Finely dice red onion.
Method
STEP 1 — COMBINE
— In a large bowl toss together:
— Salted tomatoes and their juices
— Bread chunks
— Red onion
— Olives
STEP 2 — DRESS
— Drizzle olive oil and vinegar generously.
— Toss well.
— Let sit 8–10 minutes.
— You're looking for:
— Bread soaked in tomato juice and olive oil
— Tomatoes releasing their liquid
STEP 3 — FINISH
— Tear basil over everything.
— Final drizzle of olive oil.
— Taste and adjust salt.
Chef's Note: The bread soaks up everything. Let it sit the full 10 minutes — before that, it's still just bread.