Tomato Salad

Method

1. Dice the sourdough bread, then warm a bit of olive oil in a pan. Add the diced bread and cook gently until golden. Incorporate the crushed garlic and season with salt. Once golden, remove from the pan and drain on paper towels.

2. Slice and cut all the heirloom tomatoes, then layer them onto a serving dish, seasoning with salt as you go.

3. Drizzle the olive oil and balsamic vinegar over the tomatoes, and garnish with fresh basil leaves and the crispy croutons.

Pro Tip: We used a variety of tomatoes for this salad, including mixed-colored cherry, Ox heart, green, and yellow heirloom tomatoes. The more diverse your selection, the more delicious the salad!