Heirloom Tomato Bread Salad
By: Michele Morris
Published: Tuesday, December 22, 2009 - 8:34am

Ingredients




2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
 cup extra virgin olive oil
salt and pepper, to taste

2 pounds tomatoes, heirlooms, variety of colors
1 large red onion, sliced thinly
2 cups garlic croutons
8 ounces crumbled feta cheese, or Gorgonzola

Preparation

1 Combine vinegar, mustard, oil, salt and pepper in a small covered container and shake well to combine. 2 Cut tomatoes into wedges and combine with onion, croutons and cheese. 3 Add desired amount of dressing and toss to combine. 4 Allow to sit at room temperature for about 20 minutes before serving for flavors to meld.

About


Good news – tomato season is coming in Colorado! I’ve already seem some tomatoes from Colorado farmers that were started in hot houses and I’m certain the sun-ripened-on-the-vine, mouthwatering, amazing ones aren’t far behind. I’ve come to love the variety of colors and flavors (not to mention unusual names) of heirloom tomatoes and this is a perfect recipe to use them in.
A simple tomato and bread salad makes a great summer side dish that can be served at room temperature. Use whatever kind of cheese appeals to you if you’re not a fan of feta or Gorgonzola, or leave out the cheese entirely. The more colors of tomatoes you pick, the prettier the salad is on the table.