Tomato Salad with Croutons

Ingredients

4 slices white bread

1 shallot

1 clove garlic

1/4 tsp salt

Ground black pepper to taste

3 tbsp olive oil

2 tbsp Parmesan cheese

450 g cherry tomatoes

1 tbsp red wine vinegar

1/8 tsp salt

1 pinch sugar

1 handful fresh basil

Slice each tomato in half lengthwise and arrange cut-side up on a platter. Whisk together the vinegar, olive oil, salt, sugar, and black pepper in a small bowl. Pour the mixture over the tomatoes.

Prepare the croutons. Preheat the oven to 175 degrees Celsius. Finely chop the shallots to make about 2 tablespoons. Crush or press the garlic.

Cut the bread into pieces and place in a food processor. Process until coarse crumbs form. You can also tear the bread into small pieces by hand.

Place the bread on a baking sheet and toss with the shallots, garlic, salt, ground black pepper, olive oil, and grated Parmesan cheese until the croutons are evenly coated.

Bake the croutons until golden brown, about 15-20 minutes, stirring occasionally. Remove from the oven and let cool slightly.

Sprinkle the crushed croutons over the tomatoes. Garnish with chopped basil and serve immediately.

Enjoy!