so an hour ago, while waiting for the latest episode of shear genius to start, i was reading my google.reader and I came across this recipe on Serious Eats from the July/August issue of Everyday Food –

Tomato Bread Salad with Olives and Mint

– makes 4 servings –
Adapted from Everyday Food.
2 medium tomatoes, cored and each cut into 10 wedges
1 hoagie roll or small ciabatta, cut into 1-inch chunks
1/3 cup pitted kalamata olives, halved
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons thinly sliced fresh mint leaves
Coarse salt and freshly ground black pepper
In a large bowl, combine the tomatoes, bread, olives, lemon juice, oil, and mint. Season with salt and pepper, and toss to combine. Let stand at least 5 minutes (or up to 30 minutes) before serving.

And i bookmarked it and thought “yeah i’ll have to make that some time when Bear isn’t around and i have all the ingredients”
Moments later my roommate walks in with a big loaf of crusty french bread, i follow him into the kitchen as we chat and i spy my last tomato from the farmer’s market last week… and then i got a text from B and he said to have dinner without him – Eureka!
I could finally do something i have always wanted to do – read a recipe on a blog, think oh that sounds good, and then go in the kitchen and make it!
no trips to the store, no excuses!

it is incredibly good!

doesn’t it just LOOK awesome?

i made a few adjustments – a little less bread, a little less olive oil, some basil, and then two big adjustments. One, i used the juice of a fresh lime instead of a lemon because i didn’t have a lemon. Two, i used a lot less olives. Don’t get me wrong, I love olives! I love olives SO much that i kept eating them while i was pitting and slicing them! it got way out of hand and since they are basically juicy salty fat nuggets, I just had to put them away before a managed to do 1/3 cup for the salad.
I also omitted any salt because of a comment on the recipe online that said they found it too salty. I tasted mine and agreed that between the olives and the lime it is acid and salty enough.

So now I’m sipping a glass of wine waiting for the salad to finish marinating. Time to eat!

Alright, after the fact:
1. it’s pretty salty even without adding salt nor the proper amount of olives
2. how big is this “roll” supposed to be?
3. the crustier the bread, the better
4. proportionally i’d go with 2:1 tomato to bread ration next time
5. Lots more mint and basil!

But still i’ll definitely be making this, or a version of this again, and i really appreciate the recipe foundation!