Directions
Croutons
- Preheat oven to 375F
- In a large mixing bowl combine cubed bread, California Love blend and salt and toss it a couple times. Drizzle olive oil over the bread while stirring to make sure the bread is coated evenly and oil has been absorbed.
- Spread the cubed bread on a sheet pan into an even layer and bake it for approximately 10 minutes.
Rest of Salad
- With a serrated knife cut the tomatoes into ½” slices, some in wedges to have different shapes and textures, go ahead a season with some Pink Peruvian Salt so it can start penetrating the flesh. Also, go ahead and cut the cherry tomatoes in half lengthwise.
- Arrange sliced and wedged Heirloom tomatoes, followed with cherry tomatoes, Persian cucumbers, celery, red onions, caperberries, celery leaves and croutons.
- Season generously with more Sacred Valley Pink Peruvian Salt and drizzle the Extra Virgin Olive Oil evenly all over the salad.
- Season generously with Wild Cured Sumac and freshly ground Late Harvest Black Peppercorn. Sprinkle basil leaves on top.
Recipe Note
Do not crowd the croutons. If using fresh bread it may take a bit longer to get golden brown. If bread is super dried and stale it may brown faster so keep an eye on it!!
