Ingredients
- For the dressing:
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 shallot, finely chopped
- 1 teaspoon honey
- ¼ teaspoon salt
- Small pinch freshly ground black pepper
- ½ cup olive oil
- For the croutons:
- 1 cup freshly grated parmesan cheese
- 1 tablespoon fresh basil, finely chopped
- 1 loaf ciabatta bread cut into 20-1/4 inch cubes
- 4 tablespoons olive oil
- For the salad:
- 2 pounds assorted heirloom tomatoes, cut into bite-size wedges (half if using small tomatoes)
- ½ cup fresh basil, chopped
Recipe Description
Perfect for summer, heirloom tomato salad with parmesan basil croutons is a very colorful side dish. With a pretty selection of heirloom tomatoes with fresh basil and crispy, cheesy croutons this salad is all dressed in a delicious Dijon vinaigrette.
It’s time for warm weather cooking (yay) and I love a colorful tomato salad. I originally wrote this recipe using regular tomatoes until I was shopping for the ingredients and the spotted lovely selection of heirloom tomatoes. I was drawn by the colorful display of both large and small and I never pass-up a chance to buy heirlooms. Of course, if heirlooms are not in season, any ripe tomatoes you like can be used.
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