Spinach, Tomato, and Country Bread Salad from Lighter, Quicker, Better: Cooking for the Way We Eat T

Name: Spinach, Tomato, and Country Bread Salad from Lighter, Quicker, Better: Cooking for the Way We Eat T
Ingredients: Salt; Freshly ground black pepper; 4 large slices (about ½ inch) Italian whole wheat or other crusty peasant-style bread; 2 tablespoons extra virgin olive oil, plus more for bread; 2 or 3 ripe plum tomatoes, cored and cut into thin lengthwise wedges (about 1 cup); 1 tablespoon (packed) finely shredded basil leaves; ½ garlic clove; 6 cups (packed) torn trimmed spinach leaves

app.ckbk.com

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

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Ingredients

Salt
Freshly ground black pepper
4 large slices (about ½ inch) Italian whole wheat or other crusty peasant-style bread
2 tablespoons extra virgin olive oil, plus more for bread
2 or 3 ripe plum tomatoes, cored and cut into thin lengthwise wedges (about 1 cup)
1 tablespoon (packed) finely shredded basil leaves
½ garlic clove
6 cups (packed) torn trimmed spinach leaves