• Partnered with
  • Quick
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Tomato and herb salad with crunchy croutons

Tomato and herb salad with crunchy croutons

Bound in a zingy green herb sauce and topped with crunchy croutons, Nici Wickes' tomato and herb salad recipe is fresh, fabulous and big on flavour


Herb sauce

  • small handful each of parsley and basil
  • 1 small garlic clove
  • 1/2 cup good-quality olive oil
  • 1/2 tsp salt
  • juice from 1 lemon
  • 1 tsp lemon zest
  • extra salt and citrus to season (see recipe tip)


  • 2 cups stale gluten-free bread, cut into 2cm cubes
  • drizzle of olive oil
  • 1/2 tsp sea salt
  • 1 kg tomatoes – use as many varieties as you can find
  • extra basil leaves, to garnish


  1. Blend all the herb sauce ingredients together, aside from the extra salt and lemon juice, then set aside for 15 minutes to settle – see recipe tip.
  2. To make the croutons, toss the cubed bread in a drizzle of olive oil, frying on medium heat until golden and crunchy. Sprinkle with salt.
  3. Cut the tomatoes into large bite-sized pieces – cherry toms can be halved and larger ones quartered or similar.
  4. Toss the chopped tomatoes in the green sauce and divide into bowls. Top with the croutons and basil leaves, then serve.

This recipe first appeared in New Zealand Woman's Weekly.

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