Magazine Recipe Review: Tomato Bread Salad With Olives And Mint

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Serious Eats


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2 medium tomatoes, cored and each cut into 10 wedges

1 hoagie roll or small ciabatta, cut into 1-inch chunks

1/3 cup pitted kalamata olives, halved

3 tablespoons fresh lemon juice

2 tablespoons olive oil

2 tablespoons thinly sliced fresh mint leaves

Coarse salt and freshly ground black pepper

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