Serves 6 ~ Prep Time: 15 Minutes ~ Set Time: 30 Minutes
Ingredients
Croutons
- ¼ cup extra virgin olive oil
- ¼ cup fresh basil leaves, coarsley chopped
- 2 tbsp parmesan cheese, freshly grated
- stale baguette or your choice of bread, cut into ¾ inch cubes
Dressing
- 2 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- salt & pepper
Salad
- ¼ red onion, cup chopped
- 4 cups leaf lettuce, torn into pieces
- 6 medium heirloom tomatoes assorted colors/types, sliced
Directions
Croutons
In a blender or food processor combine the extra virgin olive oil, basil & cheese until a smooth puree. Pour mixture into a medium bowl. Add bread cubes; toss to completely coat.
Heat a large skillet over medium-high heat. Add bread mixture & cook for approx. 5-7 minutes or until crispy brown, turning often. Set aside to let cool.
Dressing
In a small bowl combine all dressing ingredients & set aside.
Salad
Place chopped onion in a bowl; cover with cold water & soak for 15 minutes; drain well.
Spread leaf lettuce over a serving platter. Layer tomatoes by alternating the different colors & types on top of lettuce. Sprinkle with chopped onion; drizzle with dressing & finish by sprinkling croutons on top.
Serve & enjoy!