30 Aug Tomato & Cassava Bread
The term ‘bread’ is a very poor descriptor for what cassava bread is. More similar to a cracker, cassava bread is just grated and dried cassava root. It’s not bready or soft; it crumbles easily, but without being crunchy. It’ll make a mess of your counter if you’re not careful with the crumbs. It’s perfect at absorbing juices and dressings, making it a perfect match for late summer tomatoes.
Look for cassava bread in Latino grocery stores, or find it on Amazon. For this recipe I used La Triguena brand, but any type will work. Cassava bread is made with the bitter part of the cassava root, giving it a more nutty than sweet flavour. I love the ingredient list: cassava root. That’s it. Cassava bread is very high in fibre, and low in carbohydrates, making it a great choice for paleo.
Tomato & Cassava Bread
- 2 Tablespoons balsamic vinegar
- 1 teaspoon za'atar spice (or swap for dijon mustard)
- 2 cloves of garlic, grated
- 2 Tablespoons extra virgin olive oil (use the good stuff here)
- 1/2 teaspoon kosher salt
- 4-5 large tomatoes
- 1 bunch fresh basil, chopped (1/2 cup)
- 2 large slices of cassava bread
- 50g feta, crumbled
- In a small bowl make the dressing by mix together the balsamic vinegar, za'atar spice, grated garlic, olive oil, and salt. Whisk well.
- Toss the sliced tomatoes, half of the fresh basil, and the dressing together in large bowl.
- On a large platter, break the cassava bread into chunks and spoon the tomatoes over top. Add the feta, and the remaining fresh basil and serve with more cassava bread.