Saturday, July 25, 2009

Heirloom Tomato & Bread Salad

This is a wonderful way to highlight the first sweet heirlooms of the season, and it's a very easy salad to throw together. Make croutons by tossing bread cubes with olive oil and herbs (I used herbes de provence) and baking them in a 400 deg oven for 15-20 minutes (check frequently so they don't burn). Chop up some fresh tomatoes, red onion, avocado, radishes-- whatever else you want. At the last minute, toss it all together with balsamic vinegar & olive oil and, if you want, greens like arugula.

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