MIXED TOMATO SALAD WITH BASIL OIL

Ingredients

  • pinch of sugar
  • 1 large bunch fresh basil, leaves only
  • 2 lbs heirloom tomatoes
  • 4 cups cherry tomatoes
  • kosher salt and freshly ground pepper
  • 1 cup extra virgin olive oil, divided
  • 6 slices sourdough bread, diced

1. Toss bread cubes with 2 tbsp olive oil and 1/2 tsp salt and a pinch of pepper. Spread on a baking sheet. Bake in a preheated 400F oven 8 to 10 minutes until golden. 2. Halve cherry tomatoes and cut larger tomatoes into wedges. Leave half fresh and toss the others with 2 tbsp olive oil and so...

View full recipe at SpringPad

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