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1/4 cup balsamic condiment

1 teaspoon Dijon mustard

1/2 cup olive oil

Kosher salt and freshly ground black pepper


4 cups (1/2 loaf) day-old French or Italian bread cut into 1" cubes

2 tablespoons olive oil

2 cups fresh tomatoes, seeded and coarsely chopped

1/4 cup red onions, finely chopped

1 tablespoon fresh marjoram, finely chopped

2 ounces cold aged sheep's or goat's milk cheese




Vinaigrette: Whisk the mustard into the balsamico in a small measuring cup.  Slowly whisk in the olive oil and season with salt and pepper to taste.  Reserve.


Salad: Preheat the oven to 375 degrees.   Sprinkle the olive oil over the bread cubes and toss to distribute the oil.  Toast in the oven until they are lightly browned, about 10 to 15 minutes.  (You can also saute the cubes in oil in a skillet.)  Allow the bread to cool.


While the bread is cooling combine the tomato pieces, onions and marjoram in a salad bowl.  Pour on 1/4 cup of the vinaigrette, toss and allow to infuse for 10 minutes.  Toss the bread in with the tomatoes pouring on another 1/4 cup or more of the dressing to moisten.  Allow the salad to sit for another 10 minutes.  Toss and add more dressing as desired.


Serving:  Divide the salad among 4 plates. Top each salad with shaved cheese and grind on some black pepper.



Adaped from The New American Cheese by Laura Werlin.