Begin by preheating your oven to 400 degrees. Take your french bread (I used the $1 version from Wal-Mart, but don’t tell the food snobs!) and slice it into rounds. Place them evenly on a foiled cookie sheet and drizzle or brush lightly with olive oil. Place in the oven for around 10 minutes or until tops are lightly golden brown. Remember to set a timer! You’ll be busy!
Now measure and stir in: 2 t. sugar, 1/2 t. kosher salt. PLEASE buy a box of Kosher salt, you’ll never go back! But if you don’t want to trek to the store just for salt, regular table salt will do just fine! Now add 1/8 t. freshly ground black pepper (around 10 cranks of the mill), or just dump in regular pepper, it’ll work! Take a whisk and mix it up REAL good until the sugar has dissolved into the vinegar.
Your dressing is done! Set it aside and pull out your cutting board. I seriously need to get a pretty wooden one cuz the white isn’t showing good in these pictures! But, that’s how we roll here in the real world!It’s time to chop your roma tomatoes. Begin by slicing them in half longways. Remember that flat surfaces are your best friends when dicing anything. Turn the tomatoes over so the flat surface is down and slice them long ways into thin slices.
- 1 loaf french bread
- 2 T. balsamic vinegar
- ½ c. olive oil
- 2 t. sugar
- ½ t. salt
- ⅛ t. pepper
- 6 roma tomatoes, diced small (enough to make 2 cups)
- 2 green onions, chopped
- 4 large basil leaves, chopped (roughly 2 T.)
- 2 cloves garlic, minced fine
- Slice bread crossways into rounds. Drizzle or brush with olive oil and grill on grill pan, outdoor grill or bake in a 400 degree oven 10 minutes or until lightly browned and not soft on top anymore. In medium bowl, mix vinegar, sugar, salt and pepper until blended. Slowly drizzle in olive oil while whisking. Chop tomatoes, green onions, basil and garlic. Dump all into vinegar & oil mixture and gently stir until well combined. Top on toasted bread. Enjoy!
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