The best dishes are those that manage to surprise. When I started to make this salad, I was not sure as to how it would turn out but I really wanted to clear out my refrigerator and I needed a recipe for the Blogging Marathon. So I prodded ahead. But it was such a delightful bowl that I have pinned the paper to my recipe wall and promised myself to make it more often.
My idea of salad almost always involves tomatoes. It keeps the salad from getting dry ( which is my first requirement) and gives it a nice tangy kick. Since cherry tomatoes are always in the fridge, I decided to use those along with the bread ends that keep accumulating because the daughter doesn’t eat them. So I have these bread end fingers in groups of four lying around demanding to be used. You could toast and use an entire slice of bread or just cut the ends out and use them.
So here goes –
WHAT WE NEED
Bread ends of 4 slices or one slice of bread
Butter to toast the bread
Cherry tomatoes 6-8
Mint leaves 6-8
Soy sauce 1 tbsp
Honey 1 tbsp
Vinegar 1 tbsp
WHAT TO DO
- Toast the bread till crisp and cut it into 1 inch pieces
- Mix the soy sauce, honey and vinegar till fully blended
- Cut the cherry tomatoes into halves
- In a bowl, take the tomatoes and bread
- Tear and add the mint leaves
- Pour 1-2 tsp of the soy sauce mix, add salt and mix well to combine
Check out the Blogging Marathon page for other marathoners doing this BM.
That is a easy to make salad with ingredients from the pantry and fridge. Looks great.
Very crunchy and tasty tomato salad.
Simply love this kind of easy breezy salad.
Easy to make salad with little bit of crunchy bites. Yumm..
That is surely a quick one to enjoy.
another version of panzanella – but with an Asian twist with soy sauce – the dressing makes it truly unique