HEIRLOOM TOMATO PESTO SALAD WITH SOURDOUGH CROUTONS
I first made this heirloom tomato pesto salad with sourdough croutons when I found myself with an excess of fresh basil in my kitchen (not a bad problem to have!), so I decided to make a basil inspired feast and put the herb to great use. Since I love a good recipe that doesn’t try to hard, this recipe is exactly that.
A bed of pesto lines a plate that’s topped with a combination of heirloom and cherry tomatoes, and finished with ridiculously delicious sourdough croutons to soak up all the saucy goodness. It’s the kind of dish that’s perfect for lunch, as a side, or in the middle of a table to share with the people you love.
HEIRLOOM TOMATO PESTO SALAD WITH SOURDOUGH CROUTONS
Servings: 4
SIMPLE BASIL PESTO INGREDIENTS
- 2 cups (60g) fresh basil leaves, packed
- 3/4 cup (175g) extra virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 2 tablespoons toasted pine nuts (option)
**SALAD INGREDIENTS** * 1 cup (230 grams) simple basil pesto * 3 large heirloom tomatoes, thickly sliced * 2 cups (300g) cherry or small mixed tomatoes * 4 TBSP extra-virgin olive oil, divided * 2 to 3 slices of sourdough bread (about 100 grams), crusts on and roughly torn into bite sized pieces * Maldon or flakey sea salt to taste (I use a generous amount to salt my tomatoes)
**INSTRUCTIONS**
MAKE THE PESTO
If using pine nuts, toast in a dry pan over medium heat, 2–3 minutes, until golden and fragrant. Let cool.
In a food processor, pulse the basil, garlic, and pine nuts (if using) a few times to break down.
With the processor running, slowly stream in the olive oil until it forms a loose, spoonable saunce. Check for seasoning, and adjust salt if necessary. If its too salty, add a splash of olive oil.
To store, place the pesto in a jar or glass to avoid exposing excess surface area - this will keep the pesto less prone to oxidizing. Add olive oil to cover the pesto completely. If not using the pesto immediatly, cover the jar and refrigerate for several days until ready to use.
MAKE THE CROUTONS
Heat 2 tbsp olive oil in a skillet over medium heat. Add the sourdough and sauté, tossing often, until golden and fragrant, 5–6 minutes. Season with a pinch of salt; set aside.
ASSEMBLE THE SALAD
Generously salt the heirloom tomato slices. Let stand at room temperature for twnety minutes until the water starts to release from the tomatoes (this helps the tomatoes from becoming soggy). Remove the water from the tomatoes and proceed with the recipe.
Spread the pesto evenly across the base of a platter or large plate. Lay the heirloom tomatoes over the pesto.
Toss the cherry tomatoes with the remaining 2 tbsp olive oil and a pinch of salt.then scatter the dressed cherry tomatoes on top. Season with remaining salt.
Add the warm croutons on top just before serving and enjoy immediately.
