Tomato Bread Salad

In a medium bowl, combine olive oil, garlic, salt and pepper. Allow the flavors to mingle for at least an hour and occasionally use a spoon to both stir it up and mash the garlic a bit. (This “garlic oil” is something I make often for a number of dishes to really punch up the flavor of grilled veggies, salads etc. Allowing the garlic, salt and pepper and occasionally cayenne pepper to infuse the oil gives it amazing flavor).

When ready, add a tablespoon of white wine vinegar to your oil, whisk it up well then toss the tomatoes, bread and basil into the bowl and mix it up really well. Allow the mixture to sit for 20-30 minutes, tossing it every so often.

Sprinkle with your cheese, drizzle with some balsamic reduction if you wish and serve.

* If you like onions, you might want to add a few very thin slices to this as well. If you do not have day old bread, just pop bread cubes into the oven for 15-20 minutes at 300 F. You can punch up the flavor of the bread more if you like by halving your bread lengthwise, and drizzling it with a little of the garlic oil as described above. Y-u-m! Just be sure to make extra oil for the salad if you do this.

** Balsamic reduction is made by boiling and reducing balsamic vinegar, or you can purchase a bottle to keep in the fridge.

*** To make your own balsamic reduction, simply place 1/2 cup balsamic vinegar in a small pot over medium-low heat and bring to a boil. Cook until it’s reduced by half, then remove the pan from the heat and allow to cool. The vinegar will thicken as it cools. Refrigerate in a covered container. This will keep in your fridge for months. It does however stink up the house a bit while you make it…or so my kids proclaim.