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Tomato, Lemon, Croutons & Basil Salad Recipe

House Home Photo Tomato, Lemon, Croutons And Basil Salad Recipe

Zesty lemon juices mingle with those of the sweet tomatoes and soak into the crunchy cubes of bread.

4 servings

1 lemon
4 firm, ripe medium tomatoes (about 1 lb.), cored and sliced lengthwise
4 slices whole grain bread, toasted and cut into cubes
1/2 cup capers (or substitute caper berries in vinegar), drained
1 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
Salt to taste


Step 1: With a mandoline or sharp knife, cut the lemon into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices.

Step 2: Layer the sliced tomatoes on top of the lemon. Sprinkle with the bread cubes.

Step 3: Scatter the capers and basil on top. Drizzle with the oil and vinegar.

Step 4: Season with salt. Toss to evenly coat the ingredients.

Step 5: Let sit for 5 to 10 minutes to allow flavours to mellow, then serve as a first course or part of a buffet.

Makes 4 to 6 servings

Reprinted with permission from Patricia Wells' The Provence Cookbook (2004 Harper Collins Canada).


Patricia Wells


Andrew Grinton

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