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Hombre Pobre
(Poor Man's Salad)

from Latin Grill: Sultry and Simple Food by Rafael Palomino and Arlen Gargagliano
Hombre Pobre (Poor Man's Salad)

1 garlic clove, minced
Kosher salt and freshly ground black pepper
2 tablespoons white balsamic vinegar
1/4 cup olive oil
3 cups1/2-inch cubes of crusty bread (preferably ciabatta)
1 pound fresh mozzarella, cut into 1/4-inch chunks
1 pound vine-ripened red tomatoes, cut into 1/2-inch chunks
1 pound vine-ripened yellow tomatoes, cut into 1/2-inch chunks
1/2 cup fresh basil leaves, finely chopped

This and many other wonderful recipes may be found in Latin Grill: Sultry and Simple Food by Rafael Palomino and Arlen Gargagliano from Chronicle Books


Whenever my writer, Arlen, has a barbecue - which is just about every Sunday in the summer - she makes this salad, which she believes has Italian roots (at least in her family!). It makes great use of leftover bread, as well as fresh tomatoes and basil, and it's not only simple, fresh, and tasty, it's also very flexible. You can vary dressing according to your taste, or add different ingredients such as cucumber, mesclun lettuce, daikon radish - even potatoes. Serve this salad with any of the grilled dishes in the book.

In a bowl, mash the garlic to a paste, using a pestle or the back of a spoon, along with a pinch of salt and pepper. Add the vinegar and whisk in the oil until blended.

In a medium bowl, combine the bread, mozzarella, tomatoes, and basil. Pour the oil and vinegar mixture on top and stir to coat. Let the salad stand at room temperature for about 15 minutes to allow the bread to soak up the dressing before serving.

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