Greek-American Style Tomato and Bread Salad

Ingredients

In this Greek-American adaptation, the traditional Spanish mojete huertano is transformed into a tomato and bread salad with a Mediterranean twist. The original dish typically includes ingredients like garlic, peppers, and olive oil, which are commonly found in both Spanish and Greek cuisines. However, the Greek-American version incorporates additional flavors such as lemon juice, oregano, and parsley, which are characteristic of Greek cuisine. The use of crispy bread cubes instead of soaked bread adds a unique texture to the salad. We alse have the original recipe for Mojete huertano, so you can check it out.

• 4 large ripe tomatoes, diced (900g / 2 lbs) 4 large ripe tomatoes, diced (900g / 2 lbs)
• 4 cups (240g) stale bread, cut into cubes 4 cups (240g) stale bread, cut into cubes
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, bread cubes, and sliced red onion.
2. 2.
   In a separate small bowl, whisk together the olive oil, lemon juice, parsley, oregano, salt, and pepper to make the dressing.
3. 3.
   Pour the dressing over the tomato mixture and toss gently to combine.
4. 4.
   Allow the salad to sit for about 10 minutes to allow the flavors to meld together.
5. 5.
   Serve the Greek-American tomato and bread salad immediately, garnished with additional parsley if desired.

Treat your ingredients with care...

• Bread — If you don't have stale bread, you can toast fresh bread cubes in the oven at 180°C (350°F) for about 10 minutes until they become crispy.

Tips & Tricks

• For added flavor, you can rub a garlic clove on the bread cubes before tossing them with the tomatoes.
• To make the salad more substantial, you can add some crumbled feta cheese or grilled chicken.
• If you prefer a softer texture, you can let the salad sit for a longer time to allow the bread to soak up the dressing.

Serving advice

This Greek-American tomato and bread salad is best served fresh and at room temperature. It can be enjoyed as a light lunch or as a side dish alongside grilled meats or seafood. Serve it with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper for an extra touch of Mediterranean goodness.

Presentation advice

To enhance the presentation of this salad, consider serving it in a shallow bowl or on a platter. Arrange the colorful tomato and bread mixture in the center and garnish with a few whole parsley leaves. The vibrant colors and textures of the salad will make it an eye-catching addition to any table.