Tomato Salad with Torn Sourdough Croutons

Here is Newfoundland Salt Company owner Peter’s recipe for a salad that serves 2:

 2 large roma tomatoes, sliced 
 1 pint cherry tomatoes
 2 oz fresh basil leaves
 1 loaf sourdough bread
 750ml olive oil
 1 head garlic, peeled
 2 tbsp apple cider vinegar
 2 tbsp chopped, flat leaf parsley
 1/4 red onion
 NSC green alder sea salt

Poached Garlic instructions:
1 head garlic, peeled
500 ml olive oil
Combine oil and garlic in small pot on medium heat
Poach garlic for 10 minutes until garlic is soft
Let cool, store in a jar in fridge for up to 2 weeks

Basil Puree instructions:
2 oz fresh basil leaves
1 clove poached garlic 
200ml olive oil
In a bowl, add basil and garlic, pour a little olive oil over leaves and mix by hand
until all leaves are covered in olive oil, let sit for 2 min
Place ingredients in a blender and start on lowest speed and gradually increase
speed, continue adding olive oil until puree is evenly blended
Store in a jar in fridge for up to 2 weeks

Garlic Croutons instructions:
Preheat oven to 350 degrees
100ml, poached garlic oil
2 tbsp, chopped parsley
sourdough bread, torn into small pieces
green alder sea salt

Place bread in mixing bowl, sprinkle with chopped parsley, drizzle w/ garlic oil and add green alder sea salt and mix
Place bread on baking tray and bake until golden brown, approx 10-15 mins. Remove from oven and let cool.

1 pint cherry tomatoes, chopped into 1/4″ pieces
3 ripe Roma tomatoes, sliced
1 tbsp basil puree
1/4 red onion, thinly sliced
2 tbsps cider vinegar
1/4 tsp NSC green alder sea salt

Add cherry tomatoes to the mixing bowl and then add NSC green alder sea salt and let sit at room temperature for approx 15 minutes
After 15 minutes, there should be a good amount of juice in the bowl
Add red onion, 1 tbsp basil puree, 2 tbsp cider vinegar and mix
Add roma tomatoes then sourdough croutons and mix gently

How to plate your salad:
Layer plate with sliced tomatoes, then add cherry tomato/red onion mix, drizzle with olive oil and basil puree and finish with NSC green alder sea salt.

Recipe used with permission by Newfoundland Salt Company.

Nada’s Tips & Tricks – I quadrupled the recipe for the 7 people around the table and we had lots left over. The sea salt heightens the freshness and taste of the tomatoes – so good! Try different sea salts for a change in flavours. Shortcut – purchase jars/packs of roasted garlic – use the oil in the packaging to get the garlic oil flavour. Not as good as the recipe above but will do in a pinch.