Description
Juicy marinated tomatoes with crispy garlic croutons and fresh basil. Great as a side, light lunch, or appetizer.
Ingredients
Scale
- 2 pounds ripe tomatoes, mixed varieties (heirloom, Roma, cherry), cored
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 4 slices day-old crusty bread (sourdough, baguette), cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh basil leaves, roughly chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Wash all tomatoes thoroughly. Cut larger tomatoes into bite-sized wedges or chunks. Halve or quarter cherry tomatoes.
- Mince the garlic cloves as finely as possible.
- In a large bowl, combine the cut tomatoes and minced garlic.
- Drizzle the olive oil over the tomatoes and garlic. Add the balsamic vinegar, dried oregano, and red pepper flakes (if using).
- Season the tomatoes with salt and freshly ground black pepper to taste. Toss everything together.
- Cover the bowl and let the tomatoes marinate at room temperature for at least 30 minutes, or up to an hour.
- Preheat your oven to 375°F (190°C).
- Cut the day-old bread into 1-inch cubes.
- Mince the garlic clove for the croutons.
- In a medium bowl, combine the bread cubes, olive oil, minced garlic, salt, and pepper.
- Toss everything together until the bread cubes are evenly coated.
- Spread the bread cubes in a single layer on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until the croutons are golden brown and crispy.
- Remove the croutons from the oven and let them cool slightly on the baking sheet.
- If the tomatoes have released a lot of liquid during marinating, you can drain some of it off before assembling the salad.
- Gently fold the garlic croutons into the marinated tomatoes.
- Sprinkle the chopped fresh basil leaves over the salad. If desired, you can also add grated Parmesan cheese.
- Serve the Tomato Garlic Salad immediately.
Notes
- Feel free to experiment with different types of tomatoes. Using a mix of colors and sizes will make the salad visually appealing.
- Instead of Parmesan, you can use crumbled feta cheese or fresh mozzarella balls for a different flavor profile.
- If you don’t have basil, you can use other fresh herbs like parsley, chives, or mint.
- Adjust the amount of red pepper flakes to your liking, or omit them altogether if you prefer a milder salad.
- For a heartier salad, you can add grilled chicken, shrimp, or chickpeas.
- You can prepare the tomatoes and croutons ahead of time, but wait to assemble the salad until just before serving to prevent the croutons from getting soggy.
- If you don’t have balsamic vinegar, you can use red wine vinegar or white wine vinegar instead.
- If you’re a garlic lover like me, feel free to add an extra clove or two to both the tomatoes and the croutons.
- Prep Time: 20 minutes
- Cook Time: 15 minutes