Tomato Salad With Tarragon Pesto & Pumpernickel Croutons Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.Cut the pumpernickel bread into small cubes and toss with olive oil, salt, and pepper.
• STEP 3.Spread the bread cubes on a baking sheet and bake for about 10-15 minutes, or until crispy and golden brown.
• STEP 4.Meanwhile, prepare the tarragon pesto by combining fresh tarragon, garlic, lemon juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
• STEP 5.Slice the tomatoes into thick rounds and arrange them on a serving platter.
• STEP 6.Drizzle the tarragon pesto over the tomatoes and sprinkle with the pumpernickel croutons.
• STEP 7.Garnish with additional tarragon leaves, if desired.
• STEP 8.Serve the tomato salad immediately and enjoy!

Cooking Tips

• Make sure to use ripe and juicy tomatoes for the best flavor.
• You can make the pumpernickel croutons in advance and store them in an airtight container for up to 3 days.
• The tarragon pesto can also be made ahead of time and refrigerated for up to a week.

Storage and Serving

• This tomato salad is best served fresh and should be consumed immediately.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• To serve again, let the salad come to room temperature and give it a gentle toss before serving.