Heirloom Tomato Salad

There is nothing better than a fresh, simple salad for dinner on a nice warm day. I got off work yesterday and ventured into Whole Foods and came upon these delicious heirloom tomatoes and knew immediately that I needed to have them for dinner. I added some fresh herbs, mozzarella cheese, and home made croutons, it was delicious! I can't wait to have the left overs for lunch today.

Heirloom Tomato Salad

1 Small Loaf Crusty French Bread

2/3 Cup Extra Virgin Olive Oil

1 1/4 Teaspoon Kosher Salt, divided

1/2 Cup Cider Vinegar

1 Tablespoon Fresh Oregano, chopped

3 Tablespoons Fresh Basil, chopped

2 Large Heirloom Tomatoes

3 Regular Red Tomatoes

1 Pound Small Mozzarella Cheese Balls

Preheat an oven to 375 degrees. Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Toss with 1/3 cup of the olive oil, squeezing the bread to help absorb the oil. Sprinkle lightly with a bit of salt, and place on a baking sheet. Toast stirring a few times until the croutons are golden brown, about 15 minutes, let cool.

Using a wooden spoon or muddler, pound the oregano and 1/4 teaspoon of the salt in a large bowl to release the oils from the herb. Add the remaining 1/3 cup olive oil, salt, vinegar and basil and whisk to combine.

Stem and chop tomatoes into large pieces and add to the vinegar mixture. Cut the cheese into bite-sized pieces, if necessary, and add to the tomato mixture, stir well to combine. Let rest for about 15 minutes to let flavors meld together, stir again. Serve in a bowl with the fresh croutons.