Monday, October 27, 2014

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.


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.


  1. This is such a gorgeous salad. I love the colours of the tomatoes!

  2. Such gorgeous tomatoes, your salad looks like such a treat!

  3. Brilliant way to utilize those gorgeous tomatoes!!

  4. love this salad, what a clever way to use up the bread. I am new here, but already salivating over your archives!

    1. Thank you for stopping by! Glad to have a new fan. Happy Monday! :-)


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