I’m kind of mad at myself.
I cannot believe that I haven’t posted a tomato recipe this summer!!!
I LOVE tomatoes. And I’ve been eating them all summer. They are CRAZY delicious right now, and I’m in total denial that tomato season is slowly but surely coming to an end.
True farmer’s market candy.
I don’t understand people who don’t like tomatoes. And I know several of them. Those people most likely have stopped reading by now. Or probably didn’t even open this post. That’s ok.
More tomatoes for me. And you!
Have you ever made homemade croutons? You should. They’re divine.
Don’t let summer get away without making this! It’s almost too pretty to eat.
Sweet and juicy heirloom tomatoes with homemade croutons make for the perfect summer salad!
- 1 mini loaf sourdough bread
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon white balsamic vinegar
- 1 tablespoon minced shallot
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 4-5 pounds heirloom tomatoes, sliced 1/2 inch thick
- 1 large handful cherry tomatoes, halved
- 6-7 fresh basil leaves, julienned
Preheat oven to 350 degrees. Dice or tear the bread into bite size pieces. Place them on a baking sheet and toss them with the olive oil, salt and pepper to taste.
Bake for about 12-15 minutes, until the croutons are very lightly toasted and crispy. Watch carefully, be careful not to burn. Set aside.
Whisk together the red wine vinegar, white balsamic, shallot and salt. Whisk in the olive oil until well combined.
On a large platter, arrange the sliced tomatoes. Scatter on the cherry tomatoes, croutons, and basil. Spoon the dressing lightly over the salad and serve. Sprinkle with additional salt and pepper if desired.
Make sure the tomatoes are ripe and in season!