Farmer's Market Tomato Bread Salad

I got this recipe from the tomato seller at the Amherst Farmer's Market in 2000. I had never seen half of the heirloom tomatoes he was selling so I got him to give me a tour of the Cherokee Reds, the Green Zebras and so forth. In friendship, he gave me this.

5 cups day old (or lightly toasted) crusty bread cut into 1 inch cubes (CV: cibatta is great!)
2 1/2 pounds mixed heirloom tomatoes (any variety, the more the better!) cut into 1 inch cubes
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 clove garlic, minced
salt & pepper to taste
1/2 cup fresh basil, chopped

Optional ingredient: 1 lb fresh mozzarella cut into 1 inch cubes (CV: I've never included this)

Toss all ingredients, allow to rest 5-10 minutes for flavors to absorb and enjoy!




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