this bread and tomato salad has the same dna as bruschetta, but you can eat it neatly with a fork and it packs up perfectly for a picnic. it is wickedly easy to make and it will make you feel less bad about not having an herb garden if, like me, you've killed every herb you've ever tried to grow.

the recipe uses dorot herb cubes, which is awkward when you're at mum's home with a huge huge herb garden, but i got an offer for free samples in return for a recipe and i couldn't turn them down because i have a ton of fond memories of my drugged/post-wisdom-teeth-extraction self attempting to use these cubes to make oddly flavored puddings. (i have since legitimately used them though and the suckers do come in great handy, especially in the winter!)

bread + tomato salad with garlic basil dressing 

serves 4 


4 roma tomatoes

2 handfuls of grape tomatoes

a couple pinches of kosher salt

2-3 thick slices of day-old bread

3 tb olive oil

3 dorot basil cubes

1 dorot garlic cube

1 lemon

cracked black pepper to taste


chop romas into 1/2 inch pieces and grape tomatoes in half. sprinkle with salt and set aside in a strainer to drain excess liquid.  

toast bread slices and chop into 1/2 inch pieces. 

to make the dressing, combine olive oil, basil, and garlic, and warm in a saucepan over low heat or in a microwave for about 15 seconds, just until cubes are melted. stir well. 

combine tomatoes and bread, and toss with the dressing. finish with pepper and some squeezes of the lemon.