Good news – tomato season is coming in Colorado! I’ve already seem some tomatoes from Colorado farmers that were started in hot houses and I’m certain the sun-ripened-on-the-vine, mouthwatering, amazing ones aren’t far behind. I’ve come to love the variety of colors and flavors (not to mention unusual names) of heirloom tomatoes and this is a perfect recipe to use them in.A simple tomato and bread salad makes a great summer side dish that can be served at room temperature. Use whatever kind of cheese appeals to you if you’re not a fan of feta or Gorgonzola, or leave out the cheese entirely. The more colors of tomatoes you pick, the prettier the salad is on the table.
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil
- salt and pepper, to taste
- 2 pounds tomatoes, heirlooms, variety of colors
- 1 large red onion, sliced thinly
- 2 cups garlic croutons
- 8 ounces crumbled feta cheese, or Gorgonzola
- Combine vinegar, mustard, oil, salt and pepper in a small covered container and shake well to combine. Cut tomatoes into wedges and combine with onion, croutons and cheese. Add desired amount of dressing and toss to combine. Allow to sit at room temperature for about 20 minutes before serving for flavors to meld.