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Tomato Herb Salad with Buttery Croutons

Use your favorite variety of tomatoes. For the best croutons use a quality salted butter.


  • 5 cups tomatoes, diced
  • 1 tablespoon mint, chopped
  • 1 tablespoon basil, chopped
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher
  • 1 teaspoon red wine vinegar
  • 2 cups French baguette, diced into bite sized pieces
  • 2 tablespoons quality salted butter


  • Add the tomatoes, mint, basil and tarragon into a large bowl. Toss with the vinegar, olive oil and salt. Place into the fridge for at least 30 minutes.
  • Add the butter to a medium skillet. Melt over medium heat. Add the baguette pieces and stir to coat. Brown the baguettes over medium heat, about 10 minutes. Stir frequently to evenly brown the bread.
  • Right before service, plate the salad and top with croutons. Serve immediately.