Executive Chef of William and Mary Catering, Denis Callinan, prepared this dish for sampling at the Williamsburg Farmers Market on July 31, 2010.
4 cups fresh tomatoes diced into ½" pieces (1-1/2 lbs.; about 5 medium tomatoes)
3/4 cup slivered red onion
2 teaspoon of minced garlic
1/2 cup water
1/3 cup extra virgin olive oil
1 tsp. each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day-old dense, crusty bread cut or torn into 1" cubes (about 1/2 lb.)
1/8 cup aged balsamic vinegar (or balsamic glaze)
Combine all ingredients except bread in a large bowl. Let stand for flavors to develop, about 10 minutes.
Add bread and toss well to coat. If bread seems dry, sprinkle with an additional teaspoon or two of water.
Salad will hold several hours at room temperature before serving.
Posted by WFM
@ 11:49 AM EDT
Chef Justin Tulip of Opus 9 prepared this dish live at the Williamsburg Farmers Market Chef Tent on August 7, 2010.
6 Ripe Tomatoes (Blanched, Peeled, Seeded & Chopped)*
1 Red Onion (Finely Chopped)
1 Cucumber (Peeled, Seeded & Chopped)
1 Sweet Red Bell Pepper (Seeded & Chopped)
2 Celery Stalks (Chopped)
2 Tablespoons Fresh Parsley (Chopped Fine)
2 Tablespoons Fresh Chives (Chopped Fine)
2 Tablespoons Fresh Basil (Chopped Fine)
1 Clove Garlic (Minced)
¼ Cup Red Wine Vinegar
¼ Cup Olive Oil
2 Tablespoons Lemon Juice
2 Teaspoons Sugar
Tabasco or other hot sauce to taste
Worcestershire Sauce to taste
4 Cups Tomato Juice
Salt & Black Pepper to taste
Core each tomato and lightly X the bottom of each with a sharp knife. Blanch the tomatoes in boiling salted water for 10 seconds and move to an ice bath immediately. Peel and seed the tomatoes saving the juice and discarding the seeds.
Combine all the ingredients in a non metal container and refrigerate overnight.
Posted by WFM
@ 10:45 AM EDT