Layered Tomato Salad

Layered Tomato Salad
Courtesy of Garlic Rose

This is a popular salad throughout Italy and the perfect way of using up yesterday's bread. For the fullest flavor, use sun-ripened tomatoes.


Serves 4

1 red onion
4 slices day-old bread
1lb. tomatoes, sliced thinly
4oz mozzarella di bufala, sliced thinly
1 Tbsp. shredded fresh basil
salt & pepper
1/2 c. extra virgin olive oil
3 Tbsp. balsamic vinegar
4 Tbsp. lemon juice
2/3 c. black olives, pitted and sliced thinly

1) Place the onion slices in a bowl and add cold water to cover. Meanwhile, dip the slices of bread in a shallow dish of cold water, then squeeze out the excess. Place bread in a serving dish.

2) Drain the onion slices and layer them on the bread with the tomatoes and mozzarella, sprinkling each layer with the basil and salt & pepper.

3) Pour over the olive oil, vinegar, lemon juice and sprinkle with sliced olives. Cover and let chill for up to 8 hours before serving.