Heirloom Tomato Salad
Heirloom Tomato Salad Recipe - A beautiful simple salad to enjoy heirloom tomatoes at their best.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving
- 1/2 slice of bread roughly torn into bite size pies
- 1 tbs good quality extra virgin olive oil
- 2 tsp white wine vinegar
- 1/4 tsp dijon mustard
- sea salt
- black pepper
- 200 g heirloom tomatoes 8 oz
- 1/4 cup small basil leaves
- 1 - 2 bocconcini balls
Preheat the oven to 180 celsius (350 Fahrenheit) and toss the bread in a bowl with 1 tsp of the olive oil. Mix to combine and place on a baking tray lined with baking paper and bake for 10 to 15 minutes, or until golden. Set aside to cool.
To make the dressing combine the remaining oil, mustard, sea salt, pepper and white wine vinegar in a small bowl and whisk to combine.
Slice the tomatoes, or if you have cherry tomatoes, quarter, and arrange on a plate. Season with sea salt and black pepper. Tear the bocconcini and scatter over the tomatoes. Scatter with basil leaves and the cooled croutons. Drizzle with the dressing and enjoy immediately.
Calories: 201kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 98mg | Potassium: 474mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1980IU | Vitamin C: 28.5mg | Calcium: 50mg | Iron: 1.2mg