| Level: | Easy |
| Yield: | 4 servings |
Instructions
- Toss 2 pounds tomatoes (cut into large chunks) with 3/4 teaspoon kosher salt in a colander set over a bowl; drain 15 minutes. Whisk 2 tablespoons olive oil and 1 tablespoon red wine vinegar into the juices. Toss with the tomatoes and 1/4 cup chopped chives. Rub crusty bread with halved garlic cloves; toast. Serve with the tomatoes.
Reviews
Easy and delicious! I added one garlic clove, minced; and toasted in broiler for a minute or two.