Have it as a snack, hors d’oeuvre, or a whole meal. Filling and refreshing at the same time, this tangy treat will WOW at your next summer BBQ.
Was that last sentence not the most “blog” thing you have ever read, cringe!
What You Need
5-8 heirloom tomatoes
Mayo- scroll for recommendations (important)
Loaf of focaccia or ciabatta bread
3 Tbs balsamic vinaigrette
3 Tbs olive oil
5 Tbs red wine vinegar
Instructions
1. Wrap your focaccia in tin foil and bake at 350 for 10 minuets. Or Toast your ciabatta bread.
2. Thinly slice your heirloom tomatoes
3. Add them to a large bowl
4. Add in olive oil, red wine vinegar, and balsamic vinaigrette
5. Let soak until your bread is read! (but there is no need to soak)
6. Liberally spread Mayo on top of your focaccia/ciabatta
7. Top with heirloom tomatoes & poor the remaining juice on top!
8. Salt and pepper to taste
Make it spicy with red pepper flakes or hot honey!
Pair with chilled white wine, or sparkling water.
If you are having it as a meal it’s perfect the way it is. If you’re serving it as an appetizer pair with baked chicken and jasmine rice or pan fried chicken with roasted carrots and onion. As an hors d’oeuvre cut your bread & tomatoes into smaller pieces and set out on a platter.
With focaccia
With ciabatta buns
Mayo Recommendations
These are the big three
This recipe is better with a tangier mayo. The best one, in my opinion, if Trader Joes vegan mayo. That being said we have made this recipe using all three of these options and it has always been great!
The Breads
Any loaf of focaccia from the grocery store will do. If you’re feeling really ambitious you can even bake your own! A loaf of ciabatta, or ciabatta buns work great if you’re not a focaccia person.
