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- For the Croutons:
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 6 cups cubed day-old bread (1/2-inch cubes)
- Sea salt and freshly ground black pepper
- 6 tablespoons finely grated Parmesan
- For the Salad:
- 2 pounds ripe heirloom tomatoes, diced
- 1/4 cup minced red onion
- 2 teaspoons minced garlic
- 2 Tbsp fresh lemon juice
- 2 Tbsp tomato water
- 2 Tbsp chopped fresh basil leaves
- 1 tsp mustard, preferably whole grain (I LOVE Maiille mustard)
- 1 tsp sea salt
- Black pepper to taste
- 2 cups mixed greens, torn
- Parmesan cheese
View Full Recipe at Creative Culinary
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