Spinach, Tomato, and Country Bread Salad


A wonderful first course salad spooned over toasted Italian bread. Use tender flat spinach leaves or substitute arugula or mixture of tender greens including red leaf or Bibb lettuce.

Makes 4 servings

  • 2 or 3 ripe plum tomatoes, cored and cut into thin lengthwise wedges (about 1 cup)
  • 2 tablespoons extra virgin olive oil, plus more for bread
  • 1 tablespoon (packed) finely shredded basil leaves
  • Salt and freshly ground black pepper
  • 4 large slices (about 1/2 inch) Italian whole wheat or other crusty peasant-style bread
  • 1/2 garlic clove
  • 6 cups (packed) torn trimmed spinach leaves
  1. In a large bowl combine the tomatoes, 2 tablespoons olive oil, basil, and salt and pepper to taste. Toss to coat. Set aside.
  2. Heat broiler or grill. Rub each slice of bread generously with the cut side of the garlic. Discard garlic or reserve for another use. Brush bread with a light film of olive oil. Grill or broil on both sides until lightly toasted.
  3. Add the spinach to tomato mixture. Toss to coat. Place a slice of toasted bread in bottom of each of 4 shallow bowls. Top each with the salad, dividing evenly. Serve as a first course.

January Syndrome
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Recipe: Spinach, Tomato, and Country Bread Salad

by Richard Sax and Marie Simmons
(William Morrow & Co.;
June 26,1995;


This Archived Page created between 1994 and 2001. Modified August 2007

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