This recipe is a really quick & simple way to enjoy the tomatoes and highlight their natural flavors without overpowering them with dressings or cooking them. It's light and fresh.
If you have any leftover baguette bread, cut it into small cubes and put on a cookie sheet - drizzle with olive oil, salt and pepper, and cook on 350 until golden brown. If you don't want to make your own, that's fine... just use croutons!
Chop fresh heirloom or other summer tomatoes into bite sized cubes.
If you have any leftover baguette bread, cut it into small cubes and put on a cookie sheet - drizzle with olive oil, salt and pepper, and cook on 350 until golden brown. If you don't want to make your own, that's fine... just use croutons!When ready to serve, toss the tomatoes and the croutons, and that's it! Serve immediately before the bread gets soggy. No dressing needed because the tomatoes are juicy enough. Season to taste with salt & pepper. Fresh grated Parmesan is optional, but adds extra flavor and a bit of richness.
