Summer Recipes: Dressing & Croutons

Here are the dressing & croûton recipes that I compliment the Tossed Roasted Corn & Avocado Salad I shared with you yesterday!  They are both really easy to make!  And the homemade version of these types of things always taste so much better!

One of my favorite tomatoes to use for this recipe is a variety called Campari.  They are in my opinion the *perfect* tomato.  Super red in color to throw in some visual appeal to your recipes.  They have a sweet, sun-ripened taste that is yummy combined with just about anything.

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SALAD: Roasted Tomato & Basil Vinaigrette
makes enough for 6 servings plus leftovers to store

INGREDIENTS:
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, minced
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
1/4 cup loosely packed fresh basil leaves

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INSTRUCTIONS:
1. Mix tomato, oil and garlic in small saucepan.  Cook over medium-high heat five minutes, breaking apart tomato with spoon.  Transfer to blender or food processor.
2. Add vinegar, salt, pepper, sugar and basil.  Pulse to blend. 
3. Transfer dressing to container and chill until ready to serve.

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SALAD: Rustic Homemade Croutons
makes enough for 6 servings plus leftovers to store

INGREDIENTS:
1 loaf of rustic sourdough bread from your favorite bakery
olive oil

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INSTRUCTIONS:
1. Lightly oil cookie sheet.
2. Cube bread until you have desired quantity.  Spread on oiled cookie sheet.  Bake @ 375 degrees until  croûtons are a nice golden brown
3. Allow croûtons to cool completely on pan to maintain crispness.  Transfer to airtight plastic container.