Wednesday, September 2, 2009

Tomato Herb Salad

I love this salad! It really didn't go with the turkey burger recipe I made (mango chutney was the main addition), but oh well. N's used to my strange combos. :-)

Caprial and John's KitchenClick for recipe site

Tomato Herb Salad

Serves 6

Parmesan Croutons
4 cups diced bread
1/4 cup extra virgin olive oil
1 clove garlic, chopped
Salt and cracked black pepper
Heaping 1 cup grated parmesan cheese

6 large ripe tomatoes, cored and diced
1cup flat leaf parsley, leaves only
1 cup basil leaves
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
Sea salt
Black pepper

Pre-heat oven 350 degrees

Place the bread in a large bowl, add olive oil and garlic, toss well. Season with salt and black pepper. Place on sheet pan and cook just until golden brown about 12-15 minutes. Sprinkle the cheese on top of the croutons and bake just until melted about 3 more minutes. Remove from the oven and cool.

To finish the salad, distribute the croutons onto six plates. Place the tomatoes and herbs in a bowl and drizzle with vinegar and oil and toss gently. Add sea salt and pepper and toss again. Place on top of the waiting croutons, serve.

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