Vine-Ripe Summer Tomato Salad Recipe With Crisp Parmesan Topping by Jan Mostrom
Fresh tomatoes are in season! This beautiful fresh tomato salad recipe with a crispy Parmesan topping is a great way to celebrate the abundance. Whether you buy them at the store, farmers market or grown them in your garden, tomatoes pair beautifully with the salty crunch of the breadcrumbs and Parmesan topping in this tomato recipe.
To make this refreshing, healthy tomato salad recipe you will need fresh tomatoes, salt, black pepper, day-old French bread, freshly grated Parmesan cheese, olives, grated orange or lemon zest, garlic, olive oil and vinegar. Vine-ripened tomatoes are sliced and arranged on a platter, and seasoned with salt and black pepper. A seasoned breadcrumb mixture is baked and then sprinkled over the fresh tomatoes. Delicious!
Serve this summer tomato salad as a side dish with dinner or a light vegetarian lunch.
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Cuisine: American
Prep Time: 15 minutes plus time to cool
Cook Time: 20 minutes
Total Time: 35 minutes plus time to cool
Servings: 4
Ingredients
- 2 pounds ripe tomatoes (feel free to mix it up with different varieties)
- 6 ounces (1 to 2 days old) French or sourdough bread (without crust)
- 1 1/2 ounces thinly shaved or coarsely grated Parmesan cheese
- 3 ounces pitted olives, roughly chopped
- 2 teaspoons finely grated orange or lemon zest (or both)
- 1 teaspoon fennel seeds or crushed red pepper flakes (or a combination)
- 2 garlic cloves, minced
- 5 - 6 tablespoons olive oil (divided)
- 2 - 3 tablespoons vinegar (red wine, white wine or balsamic vinegar)
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Recipe Notes
- Store tomatoes stem side down on your counter, not in the refrigerator.
Here's how to make it:
- Slice tomatoes and arrange on a platter. Sprinkle with salt and pepper.
- Cut bread into small pieces and place in a food processor. Pulse until crumbly. Add breadcrumbs, olives, Parmesan, zest, fennel or crushed red pepper flakes, garlic and 3 tablespoons olive oil. Mix until combined and place on a parchment paper-lined cookie sheet.
- Bake in a preheated 375-degree F oven for 17 to 24 minutes, or until brown and crispy. Remove and cool for 20 minutes.
- When bread mixture is cooled, drizzle olive oil and vinegar over tomatoes, Before serving top tomatoes with breadcrumb mixture.
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