Making Heirloom Tomato Salad w/ Basil Vinaigrette

@lifeisbutadish
@lifeisbutadish lets heirloom tomatoes shine in a simple salad!
A Note From feedfeed

There is nothing like a ripe tomato in the summer. This salad lets the tomatoes shine by keeping it simple, and homemade croutons give it the perfect crunch! For more tasty recipes by @lifeisbutadish, check out her blog here!

 

 

Heirloom Tomato Salad w/ Homemade Croutons

 

Ingredients:
For the croutons:
1 mini loaf of sourdough bread
2 tablespoons olive oil
Salt
Pepper

 

For the dressing: (Store extra dressing in the fridge)
2 tablespoons red wine vinegar
1 teaspoon white balsamic vinegar
1 small shallot, minced
1/4 teaspoon salt
1/2 cup olive oil

 

For the salad:
4-5 pounds heirloom tomatoes, sliced about 1/2 inch thick
1 pint cherry tomatoes, halved
1 handful of fresh basil, julienned

 

Directions:
For the croutons:
1) Preheat oven to 350 degrees. Dice or tear the bread into bite size pieces. Place them on a baking sheet and toss them with the olive oil, salt and pepper to taste.
2) Bake for about 12-15 minutes, until the croutons are very lightly toasted and crispy. Watch carefully, be careful not to burn. Set aside.
For the dressing:
1) Whisk together the red wine vinegar, white balsamic, shallot and salt. Whisk in the olive oil until well combined.
For the salad:
1) On a large platter, arrange the sliced tomatoes. Scatter on the cherry tomatoes, croutons, and basil. Spoon the dressing lightly over the salad and serve. Sprinkle with additional salt and pepper if desired.

 

Notes:
*Make sure the tomatoes are ripe and in season!