Name: Tomato and herb salad with crunchy croutons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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

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

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

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

Follow New Zealand Woman’s Weekly on Facebook, Instagram and sign up to their e-newsletter.

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

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.

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.

Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Share this post

Ingredients

Method

Related stories

Avocado, mozzarella and tomato salad

Native ad body.

Warm panzanella salad

BONUS Elizabeth Arden gift