"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tomato, Croûton, and Balsamic Salad Recipe

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This recipe for Tomato, Croûton, and Balsamic Salad, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Mooney


8 tablespoons olive oil
1 cube butter
8 cloves of garlic, chopped
12" baguette or longer cut into cubes (we use the ones they sell at Marina Market)

Cut up 6 - 8 (3 pounds) tomatoes (cut into small pieces)
In a salad bowl:
2 tablespoons of olive oil
4 tablespoons of balsamic vinegar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup fresh basil, chopped

(Basically, it's one to two ratio for olive oil and balsamic vinegar)

Slice and cut baguette into small cubes. Melt croûtons ingredients on stovetop. Coat bread cubes with above mixture. Toast on a cookie sheet under broiler, turning often until toasted on all sides. Put to the side and allow to cool.

Mix salad ingredients in large bowl. You can mix the cubes into the salad and serve immediately. However, if you are going to have left over, better to keep the croutons separately and add then to each serving. Otherwise, the croutons soak up the dressing and become soft in the left over salad.

Croutons can be made individually and stored in tupperware or ziplock bag for future use too.

Personal Notes:
Personal Notes:
I like to use heirloom cherry tomatoes in the salad. The different colors of the tomatoes add to the attractiveness of the salad. But the best taste comes from homegrown tomatoes.




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