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Heirloom Tomato Salad

Heirloom Tomato Salad w/ Homemade Croutons

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Sweet and juicy heirloom tomatoes with homemade croutons make for the perfect summer salad! 



For the croutons:

  • 1 mini loaf sourdough bread
  • 2 tablespoons olive oil
  • salt
  • pepper

For the dressing: (store extra dressing in the fridge)

  • 2 tablespoons red wine vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon minced shallot
  • 1/4 teaspoon salt
  • 1/2 cup olive oil

For the salad:

  • 45 pounds heirloom tomatoes, sliced 1/2 inch thick
  • 1 large handful cherry tomatoes, halved
  • 67 fresh basil leaves, julienned


For the croutons:

  1. 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.
  2. Bake for about 12-15 minutes, until the croutons are very lightly toasted and crispy. Watch carefully, be careful not to burn. Set aside.

For the dressing:

  1. Whisk together the red wine vinegar, white balsamic, shallot and salt. Whisk in the olive oil until well combined.

For the salad:

  1. 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!