Recipe courtesy of Gourmet Magazine


Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 servings
Share This Recipe


1/4 cup extra virgin olive oil

3 tablespoons balsamic vinegar

2 garlic cloves, minced

Salt and freshly ground black pepper

2 cups 1/2-inch cubes crusty Italian bread, toasted

1/2 pound vine ripened red tomatoes, cut into 3/4-inch wedges

1/2 pound vine ripened yellow tomatoes, cut into 3/4-inch wedges

1/4 cup Nicoise or Kalamata olives, pitted

1/4 cup packed fresh basil leaves, washed well, dried, and chopped


  1. In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste. Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine. Let salad stand at room temperature 15 minutes. If not using immediately, cover and refrigerate