Now that we have good, ripe tomatoes...

here's a great recipe from a friend of mine.

BLT Dinner Salad

1 lb good thick sliced bacon, cut into 1 inch pieces
5-6 cups good bread, cut into large cubes (about 1 inch)
5-6 large ripe tomatoes, cut into chunks about the same size as bread.
1 bunch fresh Basil
Olive oil
S & P
1/4 C sherry or balsamic vinegar
3 garlic cloves, sliced thin
Shredded crisp lettuce, such as iceberg or romaine

Cook bacon until crisp, and drain. Reserve the drippings, and add olive oil to make 1 cup. Return to the heat and add the garlic, and cook until very light brown. Remove the oil add 2 TBSP chopped basil, and set oil aside.

Toast the bread cubes lightly on all sides, and while still warm drizzle with a little olive oil. when reserved drippings and oil have cooled, remove the garlic, if desired, and add the vinergar and S & P to taste, and shake until emulsified. Toss the bacon, bread cubes, and tomatoes in a large bowl, and add 1/2 of the dressing. Take a good handful of basil and remove large stems, and shred or chiffonade, and toss with the shredded lettuce. Place lettuce and basil mixture on a large platter, and mound the bread/tomato mixture in the center. Serve remaining dressing on the side.

Deb has made this salad since I have known her, sans bacon... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
even better if you let the cheese, basil, tomatos, garlic, oil & vinegar sit overnite...
Deb likes it with halved grape tomatos... or even better yet, yellow tomatos... Yummm!
Our friends grow lots of yellow tomatos every year, so we end up with a lot of them...
They make a fantastic yellow sauce for pasta!
I peel and de-seed them, and then make my tomato sauce from there!
EXCELLENT to make a vodka sauce! and they add a unique color to any dish...

Brian--I note you said cheese. Peanut's recipe does not have cheese. What kind of cheese??

AH... I missed that in peanuts recipe, just assumed it was there...

we always use cubed or thin sliced fresh mozzarella...
or a cheese shop nearby also makes grape sized fresh mozzarella... and we just halve them...
our local Stop & Shop also carries the grape sized fresh mozzarella... (not quite as good or creamy as the local cheese shop, but half the price!)...
you need to cut them in half to get by the smooth outside, and expose the porus insides, in order for the liquids & flavors to penetrate...
It's an orgasm for your taste buds!

I'll have to try substituting sherry for the balsamic vinegar sometime! It would give it certain sweetness...

Peanut, do you use a dry, medium dry or sweet sherry?
I usually use a medium dry sherry for most recipes...

OK, thanks.

I make one similar except I use croutons or stale hard-crusted bread. It's called 'Panzanella'. It's a 'paupers' meal and I'd eat it every day if the tomatoes were straight off the vine!! I use lots of basil, too. Sometimes I'll use a balsamic, too, for the sweetness. I'll chop up some Vidalia for a change, too. Doesn't matter, it's always good!!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Funny... I just got this one in an e-mail yesterday!

[color:"blue"]Panzanella Panini[/color]

INGREDIENTS
1 French deli roll, split
1 teaspoon balsamic vinegar
2 slices mozzarella cheese
1 small tomato, sliced
4 fresh basil leaves
olive oil

DIRECTIONS
Preheat a skillet over medium-low heat.
Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

This recipe is from hubby's Sicilian grandmother. No exact measurements but I tried my best. I believe in the 'taste method'. Enjoy!

Nonni's Fresh Tomato Sauce


Ingredients:
1 pound ripe plum tomatoes, chopped
5 leaves coarsely torn basil (or to taste)
Olive oil (about a quarter cup, or to taste)
Salt and pepper to taste.
1 pound penne or other short thick-walled pasta

Preparation:
Cook the pasta until until al dente in lightly salted water, drain.
While you are cooking the pasta, combine the other ingredients, check seasoning. When the pasta has drained, mix it into the sauce.
This isn't complicated but has a wonderful fresh tomato/basil taste. Can be chilled and served as a pasta salad.
So many options: add some minced garlic and/or vidalia onion. Chopped black olives can be added too. It's very adaptable.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

When my friend gave me the recipe, she said it's Panzanella meets a BLT. And, there's nothing better than Italian "pauper" food! I had to use a good bread and put the cubes under the broiler.....good bread never lasts longer than a day in my house!!!