Tomato Salad with Tarragon Pesto & Pumpernickel Croutons

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By Kaylyn Elcock

Tomato Salad with Tarragon Pesto & Pumpernickel Croutons

Name: Tomato Salad with Tarragon Pesto & Pumpernickel Croutons
Prep time: 1 h 5 min
Cook time: 35 min
Total time: 1 h 40 min
Cuisine: European, American, Italian, Mediterranean
Ingredients: 2 lb heirloom tomatoes, cut into bite size pieces; 0.5 cups evoo, divided; 0.75 tsp sugar; 0.75 tsp kosher salt, divided; 0.75 tsp ground pepper, divided; 4 cups pumpernickel bread cut into one half inch cubes; 1.5 cups packed fresh tarragon; 0.5 cups packed fresh basil; 1/2 cup finely grated Parmesan cheese; three tablespoons toasted blanched hazelnuts; one small garlic clove; 6 cups of watercress

6 steps

Prep:1h 5minCook:35min

Updated at: Wed, 16 Aug 2023 23:50:01 GMT

Nutrition balance score

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Ingredients

8 servings

2 lbheirloom tomatoes

cut into bite size pieces

½ cupsevoo

divided

¾ tspsugar

¾ tspkosher salt

divided

¾ tspground pepper

divided

4 cupspumpernickel bread

cut into one half inch cubes

1 ½ cupsfresh tarragon

packed

½ cupsfresh basil

packed

½ cupfinely grated parmesan cheese

3 tablespoonsblanched hazelnuts

Instructions

Step 1

Preheat oven to 425°

Step 2

Toss tomatoes, 2 tablespoons of oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon Pepper and a large bowl. Let stand for 1 hour, stirring occasionally

Step 3

Meanwhile, toss bread with 1 tablespoon oil and 1/4 teaspoon pepper on a rimmed baking sheet. Bake until browned on the edges, 8 to 10 minutes

Step 4

Combine tarragon, basil, garlic and the remaining 1/4 teaspoon each of salt and pepper in a food processor. Pulse until coarsely chopped adding the remaining 5 tablespoons of oil and pulse until just combined with a rough texture

Step 5

Gently stir the pesto and croutons into the tomatoes

Step 6

Serve the tomato salad with watercress