Turn tomato-basil salad into a one-dish meal with this secret shortcut.
Tomatoes take time to hit their peak, when they’re so juicy they feel like water balloons and taste like they’ve been sugared. Once there, they demand to be eaten. Right now. Uncooked. Their tangy sweetness highlighted by the bite of fresh herbs. Basil remains my favorite pairing, and now, in a whole new way.
Instead of the usual tomato-basil-balsamic trio, I turn the fruit-herb duo into a big, satisfying meal combining the technique of Italian panzanella bread salad with the herby-ness of Thai salads. Not wanting to waste even a drop of the tomatoes’ juices, I toss the tomato chunks with cubes of toasted bread to soak them up. The croutons soften a bit while absorbing the fragrant juices and two-ingredient vinaigrette, so I add cucumbers for more crunch.
Loads of basil — I like the peppery spiciness of Thai basil — along with a nice handful of mint scent the salad. Chewing on whole leaves with each bite releases their fresh, green aromas.You could stop there and be totally satisfied or add roast duck that you don’t even have to prepare yourself. Chinese supermarkets, such as 99 Ranch, sell whole roasted ducks the way other supermarkets sell rotisserie chickens .
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