Green Heirloom Tomato and Herbed Sourdough Salad

Green Heirloom Tomato and Herbed Sourdough Salad

Serves about four


  • 4 slices sourdough (or another country loaf)
  • Olive oil to drizzle
  • 2 teaspoon of dried rosemary 
  • 2 teaspoons of dried thyme
  • 1 teaspoon of oregano 
  • ½ teaspoon of salt
  • ½ teaspoon of Aleppo Pepper
  • Black pepper to taste
  • 3 green and yellow tomatoes, cut into wedges
  • 1 english cucumber, thinly sliced in rounds
  • 1 clove of garlic, minced or pressed
  • ½ a red onion, cut into halves and thinly sliced
  • ½ cup of lemon basil
  • ½ cup of Italian parsley

Make the toasted Herbed Sourdough Cubes

Preheat the oven to 400 degrees F.   Cube four slices of sourdough and place in a bowl.  Drizzle olive oil over the bread cubes.   Combine spices (sprinkle with 2 teaspoon of dried rosemary, 2 teaspoons of dried thyme,  1 teaspoon of Aleppo pepper, 1 teaspoon of oregano and ½ teaspoon of salt and several cracks of black pepper), sprinkle over bread and toss to coat.  

Bake until crisp and lightly golden for 5 minutes or so and then flip the bread and bake for another 5 or so minutes until golden on all sides.

Assemble Salad

In a medium bowl, toss the tomatoes, cucumbers, garlic, red onion, and toasted sourdough with a lemon-herb vinaigrette (the recipe is in this blog post ... scroll to bottom).   Gently fold in half of the basil and parsley.   Place in a serving bowl and sprinkle remaining basil on top.   Serve with San Juan Sea Salt on the side.  


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