TomatoChiveSalad_0946.tif

Tomatoes with Crusty Bread

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Directions

  1. Toss 2 pounds tomatoes (cut into large chunks) with 3/4 teaspoon kosher salt in a colander set over a bowl; drain 15 minutes. Whisk 2 tablespoons olive oil and 1 tablespoon red wine vinegar into the juices. Toss with the tomatoes and 1/4 cup chopped chives. Rub crusty bread with halved garlic cloves; toast. Serve with the tomatoes. 

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL