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Crunchy Herb Croutons + Heirloom Tomatoes
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5 from 1 vote

Crunchy Herb Croutons + Heirloom Tomatoes

You won’t be able to stop eating these croutons--they are that tasty. You will want to sprinkle them over all kinds of salads, not just tomatoes. Got sun-gold cherry tomatoes? Toss them in a bowl with vinaigrette and croutons—absolutely irresistible! You can prepare the croutons ahead of time—but no snacking! Makes about 3 cups croutons and a scant ½ cup of vinaigrette.
Course: Component, Salad, Salad Dressings, Tomatoes
Cuisine: Vegetarian
Keyword: tomatoes, croutons, salad
Servings: 3 cups croutons

Ingredients

The croutons:

  • ½ loaf crusty rustic bread , day old or fresh (see note)
  • ¼ cup unsalted butter or olive oil (see note)
  • ¼ cup tablespoons olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • cup chopped fresh herbs

The vinaigrette:

  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon apple cider vinegar
  • fine sea salt and freshly ground black pepper
  • 6 tablespoons good-quality olive oil

Instructions

The croutons:

  • Cut the bread into cubes a little bigger than ½-inch square. You should have about 6 cups of bread cubes.
  • Preheat the oven to 325° F. In a large non-stick skillet, over medium flame, heat the olive oil and butter until the butter starts to sizzle. Add the croutons. Stir and cook about 5 minutes, until each crouton is saturated with the oil and butter. Season with salt and a generous grind of black pepper.
  • Stir in the chopped herbs, and then transfer to a baking sheet. Bake 15 to 20 minutes, stirring a couple of times, until the croutons are golden and crisp. They don’t need to be completely crunchy—they will crisp a bit more out of the oven.

The vinaigrette:

  • In a small bowl, whisk together the mustard, vinegar, plus salt and pepper to taste. Continue whisking as you slowly drizzle in the olive oil.

To serve:

  • Slice tomatoes, as many as you wish, and arrange on plates or platters. Dress the tomatoes sparingly with vinaigrette. Sprinkle with croutons, as many as you wish. If you have cherry tomatoes, cut in half and mix equal parts with croutons. Toss with some of the vinaigrette.

Notes

  • I prefer whole grain bread.
  • Day old bread is easier to cut.
  • Feel free to substitute olive oil for the butter portion.
  • Those salty oily crouton crumbs left on the baking sheet (about ¼ cup) are delicious sprinkled over sautéed greens or eggs.
  • This recipe makes more croutons and dressing than you need for 4 servings. Hide leftover croutons in a re-sealable plastic bag—they keep 4 or 5 days.