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Baby Heirloom Tomato and Bread Salad

Baby Heirloom Tomato and Bread Salad

Last weekend at the farmer’s market I found indigo rose
tomatoes.
  I was instantly taken by the
brilliance of the red with a dark purple hue that was magical to view.  I went to my monthly Restaurant Club lunch
with my friends and enjoyed Haven.  Their
biscuits with honey butter were to die for. 
After our delicious lunch we gravitated to the farmer’s market that
happens each Sunday at Jack London Square.  One of the farmers I visited has a vast array
of baby tomatoes from yellow to green to the traditional heirloom baby tomatoes
but the indigo rose really caught my eye.

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After bringing these home and rinsing them off, I pondered
for a few minutes what inventive dish I would make with these.  I looked over on the other side of my kitchen
and half a baguette remained from Friday Night Bites.  All of a sudden the vision of a panzanella salad
brushed past my eyes.  I wanted to
simplify it and highlight the star of the salad – these stunning farmers’
market tomatoes.

Hubby and I enjoyed this salad with a chilled glass of
Vermentino and were in heaven.  The tang
from the mustard in the dressing to the crunch of the handmade croutons to the
beautiful farmers market tomatoes, this was a heavenly salad.  A must make again soon before the tomatoes
are not longer full of flavor.  I must
admit that living in Northern California we are spoiled
by the abundance of terrific produce and I never take it for granted. 

 

Baby Heirloom Tomato and Bread Salad

4 Cups – Croutons (used a baguette)

1/3 Cup Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Seasoned Salt

4 Cups, Baby Tomatoes, cut in half

½ Cup Basil leaves, torn

Pre-heat oven to 350 degrees.  In a large bowl add the one cubes of baguette
and drizzle the olive oil and toss really well. 
Sprinkle with garlic powder and seasoned salt.  Toss really well. Spread onto a baking sheet
and cook for 12 to 14 minutes.  Remove
and let cool.

To assemble salad, add the croutons and tomatoes to a large
bowl.  Add the dressing and toss really
well. Sprinkle the torn basil leaves on top and serve.

Dressing

½ Cup Olive Oil

¼ Cup Champagne Vinegar

1 Tablespoon Dijon
Mustard

½ teaspoon Garlic Powder

¼ teaspoon Salt

½ teaspoon Pepper

Add all ingredients to a jar with a lid and shake well.  Let sit for 30 minutes.

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