Categories: Salad

Ingredients

• 2 large tomatoes
• 1/2 red onion
• 2 cloves garlic
• 1 cup basil, picked
• 1/2 cup cilantro, picked
• 1/2 cup parsley, picked
• 2 tablespoons white wine vinegar
• 1/2 teaspoon sea salt
• 1 baguette
• 2 cloves garlic
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 heirloom tomatoes, (the more colorful the better!)
• 1 cup cherry heirloom tomatoes
• 1 cup arugula
• 1/2 cup small basil leaves

Directions

1. For the tomato water, cut the large tomatoes into quarters and add to a blender. Slice the red onion thinly and set half of the slices aside and add the other half to the blender. Add the 1 cup basil, cilantro, and parsley to the blender along with the vinegar and ½ teaspoon of salt and puree the mixture for several minutes.

2. Place a piece of cheesecloth over a fine mesh strainer and set it over a bowl. Pour the mixture into a mesh strainer and press it through until all of the liquid is extracted. Set the bowl of tomato water aside.

3. Preheat the oven to 325 degrees F. Cut the baguette lengthwise and drizzle all sides with olive oil. Then rub the baguette on all sides with garlic. Cut the baguette into cubes and place it into a baking dish. Add a sprinkle of salt and pepper and toss. Bake for 20 minutes then remove from the oven to let cool.

4. Slice the heirloom and cherry tomatoes into bite sized pieces. In shallow bowls, combine ½ cup of tomato water with tomatoes, arugula and ½ cup small basil leaves. Drizzle with olive oil and add a few croutons just before serving. Enjoy!

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