It’s time for warm weather cooking (yay) and I love a colorful tomato salad. I originally wrote this recipe using regular tomatoes until I was shopping for the ingredients and the spotted lovely selection of heirloom tomatoes. I was drawn by the colorful display of both large and small and I never pass-up a chance to buy heirlooms. Of course, if heirlooms are not in season, any ripe tomatoes you like can be used. Inspired by the Italian panzanella salad (a bread and tomato salad) the bread tends to gets soggy. I wanted crispy, cheesy bread croutons because there’s nothing better than a cheesy crouton and I think most of us love our salads with a little crunch. This salad is the perfect side dish for just about any meat or fish dish, but for this particular meal I made, I served it with a ricotta frittata. I did have to restrain myself from eating a lot of the croutons when they came of the oven, but I did enjoy 1 or 2. This may happen to you. Serving Suggestions Serve this heirloom salad topped with creamy burrata cheese, shavings of Parmesan or crumbled feta. If you want to make this salad vegan, use vegan cheese or leave it out all together. If you’ve tried this Heirloom Tomato Salad with Parmesan Basil Croutons or any other recipe then please rate the recipe and leave a comment. I love to hear from my readers.
