Okay… it’s been a bit hot outside. Too hot to do any serious cooking, but never too hot to eat! Even though the A/C is running and the house is comfortable, I just haven’t been in the mood for anything too heavy. We decided to do an Italian Bread salad at work this week. We have these REALLY good roasted red tomatoes that are just perfect for anything! Even though I’ve consumed more than my share of it there, decided I wanted to make it at home, too. It’s yummy! The basic recipe is:
- 1 container Roasted Red Tomatoes
- 1 jar Marinated Artichokes
- 1/2 container Perlini Mozzarella
- 2 cups cubed Artisan Italian Bread
Mix tomatoes (undrained) with artichokes (drained) perlini mozzarella (drained) with the cubed Italian bread in an attractive serving bowl. Eat. That’s it! No muss, no fuss!
At home, I added red onion and roasted red peppers because, well… I wanted to.
And then Victor made the most yummy Tuna and Cannellini Bean Salad to go along with it! Talk about gastronomic heaven!
- 1 can Tonno tuna packed in oil
- olive oil
- 2 tbsp red wine vinegar
- 1/3 cup chopped red onion
- 3 tbsp chopped fresh parsley
- 4 tsp chopped fresh sage
- 1 can cannellini bans, drained
Drain oil from tuna into medium bowl. Add enough olive oil to measure 3 tbsp total. Add vinegar. Add onion, parsley and sage. Mix in beans and tuna. Season with salt and pepper.
We served it on thick slices of toasted Italian bread. Damn, it was good! The herbs were fresh from the garden, the bread fresh and lightly toasted… Simple flavors… Ya can’t beat it!