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Heirloom tomato salad with parmesan basil croutons
HEIRLOOM TOMATO SALAD is an easy and very colorful side dish served with fresh basil and crispy, cheesy croutons for a fresh summer bite you'll love!
Course
Side Dish
Servings
4
to 6 servings
Calories
784
kcal
Author
Janette Fuschi
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
Instructions
For the dressing:
To a mixing bowl add the red wine vinegar, mustard, shallot, honey, salt & pepper. Whisk in the olive oil until mixed well. Set aside.
For the croutons:
Preheat broiler.
Line a baking sheet with parchment paper or foil.
Add the parmesan and basil to a small bowl and mix well.
Spread the croutons onto the baking sheet and drizzle with olive oil, mix to coat well.
Broil for 4-5 minutes until golden, turn them over and brown on the other side, keep your eye on them.
Remove the croutons from the oven and sprinkle the tops generously with the parmesan and basil.
Put back under the broiler for a few seconds until melted and bubbly. Remove from the oven and set aside to cool
For the salad
:
Divide the tomato wedges between 4 plates and sprinkle with chopped basil.
Divide the croutons evenly between the 3 plates and drizzle with dressing. Serve immediately.
Nutrition
Calories:
784
kcal
|
Carbohydrates:
65
g
|
Protein:
21
g
|
Fat:
49
g
|
Saturated Fat:
10
g
|
Cholesterol:
22
mg
|
Sodium:
1135
mg
|
Potassium:
598
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
2290
IU
|
Vitamin C:
32.1
mg
|
Calcium:
305
mg
|
Iron:
1.4
mg