2-3 roma tomatoes, diced (1 ½ cups)
¼ teaspoon salt
1 tablespoon minced fresh basil
1 teaspoon chopped garlic
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
8 slices ciabatta bread
- Toss all of the ingredients, except the bread, in a medium bowl. Let chill an hour. I don't usually plan that far ahead, though. ; )
- Slice 8 pieces of bread off loaf. I freeze the rest for another meal. Optional: brush some olive oil on the bread.
- Place the bread on a pan and bake at 450 for 5 minutes or until the bread starts to crisp.
- Top the bread with the tomato mixture.
Recipe adapted from Todd Wilbur's Top Secret Restaurant Recipes 2.
Today I ran 6 miles in the wonderful sunshine after 20 minutes of strength training. In the second mile of my run, I heard a honk and waved "Hi/Bye!" to my husband as he drove to work. : ) I didn't eat enough before I ran and was hungry in the third mile - glad to get home and eat some cottage cheese and 1/2 of a turkey sandwich. Hope you have a great weekend!