Perfect for summer, this heirloom tomato salad with Parmesan basil croutons makes a colorful side dish. Juicy heirloom tomatoes pair with fresh basil and crispy, cheesy croutons. A simple Dijon vinaigrette brings it all together.

Pouring dressing over colorful heirloom tomatoes with fresh basil and croutons

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.

A closeup showing the croutons topped with melted Parmesan and basil

Inspired by the Italian panzanella salad (a bread and tomato salad) the bread tends to gets soggy. I wanted crispy, cheesy bread croutons because there’s nothing better than a cheesy crouton and I think most of us love our salads with a little crunch.

An overhead view of the salad with 2 forks and dressing in a jug

I did have to restrain myself from eating a lot of the croutons when they came of the oven, but I did enjoy 1 or 2.   This may happen to you.

Serving suggestion

Serve this heirloom salad topped with creamy burrata cheese, shavings of Parmesan or crumbled feta. If you want to make this salad vegan, use vegan cheese or leave it out all together. This salad is the perfect side dish for just about any meat or fish dish, but for this particular meal I made, I served it with a ricotta frittata.

Pouring dressing over colorful heirloom tomatoes with fresh basil and croutons
5 from 6 reviews

Heirloom Tomato Salad with Parmesan Basil Croutons

Janette
A pretty selection of  heirloom tomatoes with fresh basil and crispy, cheesy croutons this salad is all dressed in a delicious Dijon vinaigrette. 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
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Ingredients
 

For the dressing:

  • ¼ cup (60 ml)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 (75 ml) olive oil
  • For the croutons:
  • 1 cup (90 grams) 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 (453 grams) assorted heirloom tomatoes, half if using small tomatoes, cut into bite-size wedges
  • ½ cup handful fresh basil, chopped

Instructions
 

Make 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.

Make 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

Make 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.
Serving: 1, Calories: 387kcal, Carbohydrates: 32g, Protein: 10g, Saturated Fat: 5g, Cholesterol: 8mg, Sodium: 576mg
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