Heirloom Tomato Bread Salad with Fresh Herbs
Inspired by the Mediterranean tradition of bread and tomato salads, this Heirloom Tomato Bread Salad is made of perfectly ripe tomatoes, fresh herbs, a tangy vinaigrette, and crunchy bread croutons. It is both refreshing and satisfying, with a great mix of soft and crunchy textures. An easy salad best made when tomatoes are in season. About Heirloom Tomatoes Heirloom tomatoes are known in French as “Tomates d’Antan” – translating literally to “yesteryear tomatoes”. Heirloom tomatoes have their peak season in mid to late summer. They come in beautiful colors, such…
- Prep time
- 10 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2lbs (900g) ripe heirloom tomatoes, washed and chopped in half wedges
- 6-8 basil leaves, chopped
- 1/4 bunch parsley (curly or flat), stemmed and chopped
- 1/4 bunch chive, chopped
- Salt and freshly ground black pepper to taste
- ¼ cup French Vinaigrette
- For the croutons:
- 1 tsp unsalted butter
- 1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
- 1/4 tsp fine sea salt
Instructions
- 1
Step 1 - Make the Croutons. In a medium skillet or frying pan, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. Remove from heat and set aside on a plate. The croutons will continue to crisp up as they cool.
- 2
Step 2 – Place the tomato slices in a large serving bowl and season with salt and pepper to taste. Toss with the fresh herbs and the vinaigrette (up to ¼ cup – less if you want). Right before serving, top off with the croutons.