Heirloom Tomato Bread Salad with Fresh Herbs

Inspired by the Mediterranean tradition of bread and tomato salads, this Heirloom Tomato Bread Salad is made of perfectly ripe tomatoes, fresh herbs, a tangy vinaigrette, and crunchy bread croutons. It is both refreshing and satisfying, with a great mix of soft and crunchy textures. An easy salad best made when tomatoes are in season.

About Heirloom Tomatoes

Heirloom tomatoes are known in French as “Tomates d’Antan” – translating literally to “yesteryear tomatoes”. Heirloom tomatoes have their peak season in mid to late summer. They come in beautiful colors, such as red, yellow, green, and sometimes even dark red (referred to as black). 

Dark red “Tomates D’Antan” (heirloom tomatoes) from my hometown’s market in Brittany.

So, what are heirloom tomatoes, really?

It is their seeds that sets them apart. Unlike most “commercial” varieties, heirloom tomato seeds are passed down from one season to the other. Farmers often manually pick the seeds from the plants that gave the best tomatoes and/or choose to select them by traits, such as taste or juiciness.

Other times, farmers simply let their plants be pollinated naturally (by insects, wind…). In essence, heirloom tomatoes are the result of non-scientific modification. And because these tomatoes are grown with their best taste in mind (and not appearance, nor consistency in size), they grow in various shapes and colors, and they taste much better as well. 

My tips when shopping for ripe, in-season tomatoes: 

• Lift them – a medium to large tomato should feel heavy for its size.  
• Gently press on them – perfectly ripe tomatoes should have a slight bit of give, but they shouldn’t be soft. Remember they’ll continue to ripen on your counter. 
• Look for tomatoes that are uniformly ripe with no pale spots, cracks or bruises. 
• Smell them – Ripe tomatoes should smell floral. If you can’t smell anything, this likely means the tomato is under ripe. 

To make this Heirloom Tomato Bread salad ahead

I love that you can prepare all the components of this salad ahead and assemble it just before serving. You can start by preparing the vinaigrette. It can be made a few hours ahead, or longer, and kept tightly covered in the fridge. You can then prepare the croutons and keep them uncovered, spread over a plate. You can then slice the tomatoes, season them, and place them in the bowl.

Right before serving, toss the tomatoes with the fresh herbs, the vinaigrette and sprinkle the croutons over top, right before serving – you want the croutons to still be crunchy when you serve. After a few minutes, the croutons will naturally soak in the vinaigrette and soften; which can remind of the texture of an Italian Panzanella salad (traditionally made with wet bread). 

Cooking tips: 

• Heirloom tomatoes are more delicate than “classic” tomatoes. Handle and cut them with care. 
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.
• Basil, parsley, and chive are great combinations of fresh summer herbs in this salad. If you are comfortable, feel free to get creative with other herbs. Fresh tarragon or chervil work great here too. 

I hope you’ll love this Heirloom Tomato Bread Salad as much as I do! If you have any questions, please leave a comment. 

Heirloom Tomato Bread Salad with Fresh Herbs

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2lbs (900g) ripe heirloom tomatoes, washed and chopped in half wedges
6-8 basil leaves, chopped
1/4 bunch parsley (curly or flat), stemmed and chopped
1/4 bunch chive, chopped
Salt and freshly ground black pepper to taste

¼ cup French Vinaigrette

For the croutons:
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt

Instructions

Step 1 - Make the Croutons. In a medium skillet or frying pan, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. Remove from heat and set aside on a plate. The croutons will continue to crisp up as they cool.

Step 2 – Place the tomato slices in a large serving bowl and season with salt and pepper to taste. Toss with the fresh herbs and the vinaigrette (up to ¼ cup – less if you want). Right before serving, top off with the croutons.