From the Kitchen: Tomato Salad with Mint Vinaigrette and Garlic Focaccia Bread

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Tomato Salad -  Focaccia Bread


Tomato Salad

  • 12 Roma Tomatoes
  • 1 Red Onion
  • 1 Bunch of fresh washed Mint Leaves
  • 1 Shallot
  • 3 oz Local Honey
  • ½ Cup of White Wine Vinegar
  • ¾ Cup of Extra Virgin Olive Oil
  • Salt & Pepper to Taste

Garlic Focaccia Bread

  • ½ Sheet of Focaccia (purchase from local baker)
  • 1 lb. of Garlic
  • 2 oz Olive Oil
  • 4 oz of Asiago Cheese


Tomato Salad

1. Wash, quarter and seed the tomatoes. Slice again in two.
2. Thinly slice the onion.
3. Toss the onion and tomatoes together in a large bowl. Season to taste. Set aside.
4. Dice the shallots.
5. Combine the shallots, mint leaves, honey and white wine vinegar in a blender.
6. Transfer the mint vinaigrette to a bowl and whisk in the olive oil. Season to taste. Use with the tomato salad.

Garlic Focaccia Bread

1. Set oven to bake at 350°.
2. Peel garlic cloves.
3. Combine olive oil and garlic in foil packet. Bake for 90 minutes. (Garlic will be done when it is golden brown.)
4. Remove garlic from oven. Transfer to a bowl and mash with potato masher.
5. Spread garlic mash thin over the top of the focaccia bread.
6. Top focaccia with asiago cheese. Broil for 2-5 minutes.

Serves 6