Summer Recipes: Dressing & Croutons

By July 19, 2008Recipes

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!

Tomatoes
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
Roasted_tomato_basil_vinaigrette_in
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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Roasted_tomato_basil_vinaigrette_bl
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

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


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Finished_croutons
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.

Nichole Heady

Author Nichole Heady

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Join the discussion 7 Comments

  • 1
    Jen says:

    Oh the kids and I have been growing basil in our backyard…now I know what I’m making tonight…thanks!
    We have tomatoes too but they aren’t ready yet.

  • 2
    Annapurna says:

    Both your recipes make my salad recipe with a slight variation.

    No blending, just chop up the ingredients finely and toss them with the toasted croutons. Use it as a salad. Even my kids love to eat it.

    One more thing I noticed with garlic is it is not as strong and burpy when I toast it along with my croutons.

  • 3
    Gail S. says:

    Yummy!! Thanks for the summer recipes, they look wonderful.

  • 4
    Starla (star) says:

    Thanks for sharing the recipes!! I’m always on the lookout for something new (that is easy to make)

  • 5

    Hey Nichole, I am glad to see you aren’t afraid of sharing some non-paper posts now and then. Gives us a little more insight of YOU!

    Thanks so much for the recipe. I am about to be lavished with tomatoes from my garden, so I will keep this recipe close!

    THANKS!! nicole

  • 6
    Amy G. says:

    Hi Nichole,
    I just got your latest email about the quilt you have been working on for 8 years, it’s really something! I have always wanted to try it, but I lack the patience it requires. lol!
    Anyway, the reason for my comment is, a friend of mine is an amazing fibre artist, who specializes in quilts, and has just put up a website that I thought might interest you. Her quilts are just mind blowing. I thought since you loved quilts you might enjoy browsing through her works. Just a thought. Not sure if you’ll have time to take a peek at it or not, seeing as I can imagine with the work you do you’re pretty busy.
    Anyway,
    here’s her site.
    http://www.sonjaohlmann.com
    Maybe it’ll get your creative juices flowing from more quilting sets. 🙂

    Take care, and God Bless,
    Amy

  • 7

    These days i am on diet 🙁 and i think this is perfect for me !

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