Heirloom tomato salad

Matt Dawson's refreshing tomato salad recipe is bursting with fragrant basil and crunchy croutons
By Matt Dawson
Heirloom tomato salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 slices white split tin bread, crusts removed
  • 3 tbsp olive oil, plus extra for frying
  • 3-4 assorted coloured tomatoes, e.g. Brandy Wine tomatoes
  • 1 red onion, finely sliced
  • 1 large handful basil, mix of green and purple
  • 1 splash red wine vinegar


1. Cut the slices of bread into small squares. Heat some olive oil in a frying pan, and fry the squares until golden. Season with a little salt.

2. Remove any coarse bits from the tomatoes and then roughly chop, and put into a large bowl. Rinse the finely sliced red onion in water, dry and then add to chopped tomatoes.

3. Put a couple of glugs of olive oil, and a handful of basil into a blender and whiz for a few seconds, season with salt and pepper and blend again, adding another glug of olive oil. Add a splash of red wine vinegar.

4. Spoon the dressing over the salad, add croutons and gently mix. Season to taste.

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