tomato salad with crushed croutons

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Step by step

10 steps

1
Prepare the crushed croutons: Preheat oven to 350 degrees.
2
Tear bread into chunks and pule them in a food processor until coarsely ground (largest chunks can be lima bean sized). No food processor?
3
Keep tearing the bread up until it is in ragged, mixed sized crumbs.
4
Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil.
5
Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally.
6
Remove from oven and set aside to cool slightly. (Warm is fine, hot might wilt your tomatoes, boo.)
7
Assemble salad: Halve each tomato lengthwise and arrange cut side up on a platter.
8
Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes.
9
Sprinkle tomatoes with crushed croutons.
10
Garnish with slivers of basil.