Vary this salad using different types and colors of tomatoes. Try yellow and red cherry or grape tomatoes, heirloom, Roma, and more.
Yield: 4-6 Servings
SALAD
1 pint yellow grape tomatoes,
halved lengthwise
1 pint red grape tomatoes,
halved lengthwise
4 tablespoons olive oil
1 clove garlic, finely minced
1 tablespoon balsamic vinegar
1 teaspoon dried basil
Salt and pepper, to taste
CROUTONS
1 baguette or loaf of French bread
2 tablespoons olive oil
Garlic powder, to taste
Prepare the salad: In a large bowl, mix tomatoes with olive oil, garlic, vinegar, basil, salt, and pepper. Set aside.
Prepare the croutons: Preheat oven to 350°F. Cut bread into cubes and toss with oil, directly on a baking sheet. Spread in a single layer and sprinkle with garlic powder. Bake about 8 minutes, until golden brown.
Just before serving, toss salad once more and add croutons.