Tomato Salad with Crushed Croutons
Grace Evans
Tomato Crouton Salad
Juicy cherry tomatoes are dressed with red wine vinegar, olive oil, basil, and a shower of garlicky crushed Parmesan croutons.
Nutrition (per serving)
This tomato salad is built around one useful summer idea: ripe tomatoes need very little, but they become far more interesting with crunch. Instead of serving large bread cubes beside the tomatoes, the bread is toasted as rough crumbs so every bite gets a little savory crispness.
The crouton mixture starts with torn white bread, shallot, garlic, olive oil, and Parmesan. Baking it until dry and golden gives the crumbs enough structure to stay crunchy when scattered over the dressed tomatoes.
Use the sweetest cherry or grape tomatoes you can find, preferably in mixed colors if they are available. The simple red wine vinegar dressing sharpens the tomatoes without hiding them, while basil keeps the salad fresh and fragrant.
Add the crushed croutons right before serving. They should catch the tomato juices at the table, not sit long enough to soften, which is what makes the salad feel bright, crisp, and easy to finish.
Ingredients
- Hearty white bread slices, torn into rough pieces:4
- Small shallot, minced:1
- Garlic clove, minced:1
- Olive oil for croutons:2 tbsp
- Grated Parmesan cheese:2 tbsp
- Table salt for croutons:1/4 tsp
- Cherry or grape tomatoes, halved:1 lb
- Olive oil for dressing:2 tsp
- Mellow red wine vinegar:1 tbsp
- Table salt for dressing:1/8 tsp
- Sugar:1 pinch
- Freshly ground black pepper:to taste
- Fresh basil leaves, thinly sliced:1 handful
Instructions
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Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
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Pulse the torn bread in a food processor until it forms coarse crumbs with some pea-size pieces, or tear it by hand into uneven crumbs.
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On the baking sheet, toss the bread crumbs with shallot, garlic, olive oil, Parmesan, salt, and a few grinds of black pepper until evenly coated.
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Bake the crumbs for 15 to 20 minutes, stirring once or twice, until they are dry, golden, and crisp; let them cool until just warm.
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Arrange the halved tomatoes cut side up on a serving platter, then whisk the dressing olive oil, red wine vinegar, salt, sugar, and black pepper in a small bowl.
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Drizzle the dressing over the tomatoes, scatter with crushed croutons and basil, and serve immediately while the topping is crisp.
Tips & Notes
- If the vinegar tastes sharp, start with 2 teaspoons and add the rest only if the tomatoes need more brightness.
- Use stale bread if you have it; it breaks into rugged crumbs and toasts especially well.
- For a fuller salad, add a small handful of crumbled feta or drained white beans just before serving.
