SALAD SERVES: 9
CROUTONS YIELD: 6 cups
2.5 lbs. tomatoes, chopped (5 – 6 cups)
5-6 cups croutons (see recipe below)
3 Tbsp basil chiffonade (about 20 leaves)
2 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
½ tsp kosher salt
¼ tsp black pepper
1 Pinch of Sugar
6 oz. of (stale) bread cut in ½ inch cubes
¼ tsp fine salt
4 - 5 Tbsp olive oil
¼ tsp garlic powder
½ tsp Italian herbs—sage, oregano, basil, rosemary, thyme
Cut the tomatoes into even bite-sized pieces.
Stack the basil leaves, roll, and cut into thin ribbons- chiffonade.
Whisk the vinegar, salt, pepper and sugar together in a large bowl.
Slowly drizzle in the olive oil, whisking constantly until thick.
Toss with tomatoes, croutons and basil. Adjust seasoning and serve.
In a large bowl, drizzle oil over the croutons and toss.
Sprinkle salt, garlic powder and herbs over the croutons and toss to distribute evenly.
Place on an even layer on a baking sheet and bake for 10 minutes at 350 degrees Fahrenheit or toss in a skillet on med-high heat until crisp.