I was in the mood for some good bread for dinner. I decided to make a salad with a twist. I stopped by Balthazar Bakery and picked up a baguette – cheap and delicious!

Toss cubed bread with olive oil, salt and pepper. Bake at 425 until golden brown.

Cube up 2 baby eggplants toss with olive oil, salt, pepper and herbs de provence. Bake at 425 until tender.

In the meantime, cube 2 vine ripe tomatoes and put in a bowl. In a separate small bowl, whisk together red wine vinegar, salt and pepper. Slowly stream in olive oil as you whisk until a nice dressing is formed.

Toss the tomatoes, eggplant and bread with the dressing. Let sit for about 15 minutes. Before you serve toss with chopped basil and small cubes of fontina cheese. Eat alone as a great vegetarian dinner, or serve with lemon and mustard baked chicken (that’s what I did). Make a simple marinade of lemon juice, dijon mustard, fresh thyme, salt and pepper. Bake off the chicken until it’s cooked through. Just delicious!

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