All I do is:
- chop up some tomatoes
- add chopped cucumbers or onions if you'd like
- sprinkle on some salt and pepper
- sprinkle on some chopped basil
- toss with vinaigrette- I used balsamic vinaigrette
- toss mixture with homemade croutons or spoon over crostini
- finish with a little sea salt, more black pepper and a little good olive oil
homemade croutons- slice a baguette into cubes (excellent way to use up day-old bread)
- spray on a little olive oil (preferably a spray bottle that you fill up)
- sprinkle with salt and pepper
- bake at 400 degrees until golden
This photo does not do this delicious salad any justice. I took the photo in the ultra bright sunlight at mid-day which washed out the vivid orange and red color of the heirloom tomatoes. I made this salad for lunch and then made it again for dinner with my family.
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