This recipe first appeared in New Zealand Woman's Weekly.
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
- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Herb sauce
- small handful each of parsley and basil
- 1 small garlic clove
- 1/2 cup good-quality olive oil
- 1/2 teaspoon salt
- juice from 1 lemon
- 1 teaspoon lemon zest
- extra salt and citrus to season (see recipe tip)
Salad
- 2 cup stale gluten-free bread, cut into 2cm cubes
- drizzle of olive oil
- 1/2 teaspoon sea salt
- 1 kilogram tomatoes – use as many varieties as you can find
- extra basil leaves, to garnish
Method
- 1Blend 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.
- 2To make the croutons, toss the cubed bread in a drizzle of olive oil, frying on medium heat until golden and crunchy. Sprinkle with salt.
- 3Cut the tomatoes into large bite-sized pieces – cherry toms can be halved and larger ones quartered or similar.
- 4Toss the chopped tomatoes in the green sauce and divide into bowls. Top with the croutons and basil leaves, then serve.
Notes
- When making salad dressings, sauces and salsas, allow them to settle for 15-20 minutes for the flavours to fully develop. At 15 minutes, taste and then season with extra salt or acidity (citrus or vinegar) as required.
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