ColdTomato Bread Salad

By Janet-2

Spanish salad called Cojondongo from the Extremaduran region.

Ingredients

• 2 thick slices of rustic bread
• 6 tbsp. extra-virgin olive oil
• 6 ripe plum tomatoes
• 1/2 garlic clove, peeled
• 1/4 tsp. sweet pimenton (spanish-smoked paprika)
• 1 tbsp. chopped parsley
• 1 tbsp. sherry vinegar
• 1 green bell pepper, diced
• 1 scallion, thinly sliced
• 1 cup quartered green olive oils
• sea salt to taste

Preparation

Step 1

Preheat oven to 400 degrees F.

Cut bread into 1-inch cubes and toss in a mixing bowl with 2 tbsp. olive oil. Spread break on a baking pan and bake until golden brown, about 5 minutes. Cool.

Cut 4 of the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all flesh is grated. Discard the skin. Spoon the tomato pulp into a fine mesh strainer set over a large bowl. Allow the pulp to drain for 30 minutes. Reserve the drained pulp. Dice the remaining tomatoes.

Using a mortar and pestle, smash the garlic together with the pimenton, parsley, and salt to make a smooth paste. (The salt prevents the garlic from slipping at the bottom of the mortar as you pound down).

Whisk 3 tbsp. of the olive oil and vinegar together in a small bowl and then stir in the garlic paste.

In a mixing bowl, combine the croutons, peppers, diced tomatoes, scallion, and olives and toss together. Pour in the dressing and mix well. To serve, spread the reserved tomato pulp on a serving platter and drizzle with the remaining olive oil. Top with the bread salad and season to taste with salt.