Heirloom Tomato Salad with Parmesan Basil Croutons

A pretty selection of heirloom tomatoes with fresh basil and crispy, cheesy croutons this salad is all dressed in a delicious Dijon vinaigrette.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 387

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

To a mixing bowl add the red wine vinegar, mustard, shallot, honey, salt & pepper. Whisk in the olive oil until mixed well. Set aside.

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

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.