After a seasonal slow start to the tomato season this past Summer (poor setting of flowers all over Adelaide), as I write this in late, late Summer, they are ripening in abundance. How special that is – teeny little cherry tomatoes and little egg shaped ones, juiced, cooked, made into salads. Yum.
This salad, another from Bittman as I journey through his 101 salads, is a wonder – a toasted sandwich made into croutons, then mixed with the classic tomato and basil salad. How good is that! Combining 3 loves – basil, tomatoes and cheese toasties. I have added some green tomatoes to the salad, as I love their tang and use them whenever I can.
Are you looking for Tomato Salad inspiration? Try Tomato and Walnut Salad with Pomegranate Dressing, Tomato and Lettuce Salad with Lemon, My Mother’s Tomato and Cucumber Salad, Tomato Salad with Marjoram, and Tomato and Peach Salad.
Have a look at our Toastie Sandwiches. All of our Tomato Salad Recipes are here, and the complete compendium of Tomato dishes are here. Would you like to browse all of our Salads? Or spend some time to explore our Late Summer dishes.
Tomato and Basil Salad with Grilled Cheese Croutons
Make a crispy grilled cheese sandwich, with good bread and not too much good cheese. I do this by buttering the sandwich on the outside and cooking on the stove in a frying pan.
Let the toasted sandwich cool to room temperature, then cut into croutons.
Put the croutons on anything, but they are especially good on a Tomato and Basil salad. Chop your tomatoes (add some green tomatoes too if you have access to them) and shred the basil (or leave the leaves whole). Add a little olive oil, some sea salt and freshly ground black pepper, and top with the croutons. As Bittman says, this you will do forever.
Enjoy! I know you will.