- Prep time
- 1 hour PT1H
- Cook time
- 20-30 minutes PT30M
- 8-10 servings
Homemade sourdough croutons soak up the flavors of fresh heirloom tomatoes and Parmigiano Reggiano in this simple, summery salad.
- 3¾ pounds heirloom tomatoes, cut into bite-sized pieces
- ½ shallot, julienned
- 1½ tablespoons salt
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- Pepper, to taste
- 2 stale sourdough batards, cut into ½-inch cubes (2 pounds 12 ounces)
- 1 cup olive oil, for frying
- ¼ cup grated Parmigiano Reggiano
- 10 fresh basil leaves, shredded
In a large nonreactive bowl, combine tomatoes, shallot and 2 teaspoons salt.
Make a dressing by combining olive oil, red wine vinegar, salt and pepper. Add dressing to the tomatoes, mix and let sit for 1 hour.
After an hour, taste the liquid at the bottom of the tomatoes and adjust seasoning with additional vinegar, salt or sugar as needed.
Preheat oven to 400°F.
In a large pan and several batches, fry cubed bread in olive oil until crispy and browned.
Combine fried bread, grated cheese and a sprinkle of salt in a large bowl and toss to combine. Place bread and cheese mix on a lined sheet pan, and bake 2-4 minutes, until cheese is melted. Let cool. After tomatoes have rested, combine with toasted croutons and basil and serve immediately.