Heirloom Tomato Salad with Sourdough Crunch
Posted on September 04 2016
I am for sure trying to get as much out of the tomato season as I possibly can. Nothing compares to a real, organic heirloom tomato. This is another simple side dish that is very pretty and has a wow factor when plated. I added grilled hatch green chilies for a little bite. We brought this to our neighbor's for a summer BBQ, and it was a hit!
Heirloom tomatoes (mixed varieties)
2 cups of cherry tomatoes
3 hatch green chilies
Sourdough bread crumbled into small pieces
Salt & Pepper
Heat up your grill to 500 degrees. Toss the chilies with olive oil and salt & pepper. Placed the chilies on the hot grill and grill until they are blistered and soft.
Toss your sourdough bread crumb with olive oil and salt & pepper. Spread your crumbs out on a pan lined with foil. Since you have your grill already heated up, place the pan in the grill, not on direct heat. I have a propane grill so I often use it like an oven to heat things up. Alternatively you can use your oven. You want to bake the bread crumbs until they are golden brown and crunchy.
Slice up all of the tomatoes and half the cherry tomatoes. Once the hatch chiles have cooled, slice them up as well. Toss the tomatoes with the chilies, half of the crunchy bread crumbs and half of the basil. Toss them with olive oil, salt & pepper, lots of lemon zest and the juice of half of a lemon. Top with more crunchy crumbs, more lemon zest and basil. Transfer to a plate.
Drizzle balsamic reduction over your salad and serve soon before the crumbs get soggy.