Recipe by Brittany Lindsey
• 5 large heirloom tomatoes (any variety; we prefer yellow and Cherokee purple)
• Large bunch of basil, chopped
• 1 Tbsp flat-leaf parsley, chopped
• Red onion, diced large
• 1–2 cloves of garlic, minced
• ¼ cup capers
• 1 lemon (zest & juice)
• ¾ cup olive oil
• ¼ cup balsamic vinegar
• Salt & pepper
• 1 French baguette
Begin by cutting your tomatoes into large wedges and gently squeezing the excess seeds and liquid out into the sink or a garbage bowl (to prevent the salad from becoming too watery). Once the tomatoes have been squeezed, cut the wedges into bite sized pieces (1–1.5 inches) and put into a large metal bowl. Add onions, basil, parsley, capers and the zest of your lemon. Stir to combine. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar and minced garlic. Pour over bowl of veggies and add salt & pepper to taste (kosher or sea salt preferred).
This bowl of veggies and liquid can sit overnight, or it can be eaten immediately; however, do
not add the bread until you are ready to serve, so it maintains its texture. When you are ready
to serve, heat the baguette in the oven at 400° for 5–6 minutes. Remove from oven and let cool slightly. Cut the baguette into 1–1.5 inch chunks and toss into bowl with tomato mixture.
Toss and serve immediately.