Tomato, arugula, and bread salad
This layered tomato, arugula, and bread salad is a make-ahead summer loaf that soaks up a tangy oregano vinaigrette as it chills. Slice it just before serving for a colorful, picnic-ready presentation.
Ingredients
- Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup cider or wine vinegar
- 2tbsp sugar
- 1/2tsp fine seat salt
- 1tbsp fresh oregano, minced, or 1 tsp dried
- 1 large clove garlic, minced
- Filling
- 2oz arugula leaves, stemmed, washed, dried, and left whole
- 5 lengthwise bread slices from a 1 lb. 4 oz. white loaf
- 1 large red beefsteak tomato, thinly sliced
- 1 large yellow beefsteak tomato, thinly sliced
Directions
- Instructions for Dressing: Combine dressing ingredients in a jar; shake well. Refrigerate up to several days; bring to room temperature before using.
- Instructions: Line a bread pan with plastic wrap, leaving overhang. Arrange a few arugula leaves in the bottom; reserve the rest for layering.
- Trim bread to fit the pan. Layer bread, dressing, red tomatoes, dressing, arugula, and dressing. Repeat with yellow tomatoes, then continue alternating layers, ending with bread. Brush the top with remaining dressing.
- Cover with the plastic wrap overhang, press gently to compact, and refrigerate several hours.
- Unwrap, invert onto a platter, remove plastic, slice with a tomato knife, and serve immediately.
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