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By Kaylyn Elcock
Tomato Salad with Tarragon Pesto & Pumpernickel Croutons
6 steps
Prep:1h 5minCook:35min
Updated at: Wed, 16 Aug 2023 23:50:01 GMT
Nutrition balance score
Good
Nutrition per serving
Calories192.3 kcal (10%)
Total Fat17.7 g (25%)
Carbs6 g (2%)
Sugars3.4 g (4%)
Protein4.1 g (8%)
Sodium277.1 mg (14%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 lbheirloom tomatoes
cut into bite size pieces
½ cupsevoo
divided
¾ tspsugar
¾ tspkosher salt
divided
¾ tspground pepper
divided
4 cupspumpernickel bread
cut into one half inch cubes
1 ½ cupsfresh tarragon
packed
½ cupsfresh basil
packed
½ cupfinely grated parmesan cheese
3 tablespoonsblanched hazelnuts
toasted
1garlic clove
small
6 cupswatercress
Instructions
Step 1
Preheat oven to 425°
Step 2
Toss tomatoes, 2 tablespoons of oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon Pepper and a large bowl. Let stand for 1 hour, stirring occasionally
Step 3
Meanwhile, toss bread with 1 tablespoon oil and 1/4 teaspoon pepper on a rimmed baking sheet. Bake until browned on the edges, 8 to 10 minutes
Step 4
Combine tarragon, basil, garlic and the remaining 1/4 teaspoon each of salt and pepper in a food processor. Pulse until coarsely chopped adding the remaining 5 tablespoons of oil and pulse until just combined with a rough texture
Step 5
Gently stir the pesto and croutons into the tomatoes
Step 6
Serve the tomato salad with watercress
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