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Summer Tomato Salad

Tomatoes, fresh from the garden, are one of my favorite things. Couple that with some fresh herbs and a few other ingredients and you’ve got yourself the makings for a delicious, healthy,fulfilling salad or light lunch. I made this the other night for my family and well…there wasn’t one bite left. (You don’t have to grow your own tomatoes!)

This feeds 4 people a healthy serving and it’s soooooo easy! The only thing you have to make are the croutons.


This is all you need to make this delicious salad.


The croutons should look like this when they’re ready. Set them aside and let them cool a bit.


You’re ready to assemble the salad.


And this is what it will look like. Serve alone as a light lunch with the other half of the baguette or with grilled chicken breast and a little pesto.


Summer Tomato Salad

2014-06-03 11:24:50

Serves 4

A delicious, fresh, healthy, light summer salad that is simple to prepare and will delight your family and friends.

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Prep Time

12 min

Prep Time

12 min

51 calories

9 g

1 g

1 g

2 g

0 g

133 g

103 g

3 g

0 g

0 g

Nutrition Facts

Serving Size

133g

Servings

4

Amount Per Serving

Calories 51

Calories from Fat 9

% Daily Value *

Total Fat 1g

2%

Saturated Fat 0g

2%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 1mg

0%

Sodium 103mg

4%

Total Carbohydrates 9g

3%

Dietary Fiber 2g

7%

Sugars 3g

Protein 2g

Vitamin A

22%

Vitamin C

28%

Calcium

4%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

  1. 4 medium tomatoes

  2. 1/2 crusty dense baguette

  3. Olive oil for cooking - (You don't need a high grade olive oil for this step.)

  4. Good quality olive oil for dressing the salad

  5. Arugula (rocket) - Enough to cover a medium sized platter

  6. 5-6 Fresh Basil Leaves

  7. Reggiano Parmesan - grated or shaved

  8. Sea Salt and Cracked Pepper

Instructions

  1. Cut 1/2 baguette into bite-sized squares (about 1/2" in diameter)

  2. Heat 1/4 cup olive oil in pan until sizzling

  3. Add the bread and reduce heat to medium-low

  4. Toss the bread in olive oil and season with sea salt and cracked pepper

  5. Cook for 4-5 minutes, but toss frequently to avoid burning

  6. Once golden brown, set aside

  7. While the bread is cooking spread arugula on the bottom of the platter.

  8. Drizzle with good extra virgin olive oil and tiny bit of salt and pepper.

  9. Slice tomatoes about 1/4" thick and layer on top of the arugula

  10. Again...drizzle with a little of the extra virgin olive oil, salt & pepper.

  11. Chiffonade the basil and sprinkle over the tomatoes.

  12. Grate parmesan cheese (to your liking) and sprinkle on top.

  13. Drizzle with a bit more olive oil, salt and pepper. Go easy on this step as you don't want your salad swimming in oil. You're just layering the flavors.

  14. Finally...add the croutons on top.

Notes

  1. Don't be tempted to use store bought croutons. They don't hold a candle to homemade.

  2. You don't have to use sea salt, but I prefer it because it has so much more flavor and you don't need to use a lot to get rich flavor. It's also healthier because it's full of minerals.

By Cindy Laverty

Adapted from From my kitchen

beta

calories

51

fat

1g

protein

2g

carbs

9g

more

Adapted from From my kitchen

Discovering Franklin http://old.discoveringfranklin.com/ Enjoy!

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