With this easy tomato salad, more is more--so if you want, go wild with an outrageous selection of tomatoes. Look for big gnarly tomatoes, plum-shaped varieties, smooth or peach-fuzzed skins, zebra stripes, not to mention the miniatures at the summer farmers' market. All the visual variation means you'll get a range of flavors as well. Source: EatingWell Magazine, May/June 2018

Nora Singley


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Toss tomatoes, 2 tablespoons oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Let stand for 1 hour, stirring occasionally.

  • Meanwhile, toss bread with 1 tablespoon oil and 1/4 teaspoon pepper on a rimmed baking sheet. Bake until browned on the edges, 8 to 10 minutes.

  • Combine tarragon, basil, Parmesan, hazelnuts, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor. Pulse until coarsely chopped. Add the remaining 5 tablespoons oil and pulse until just combined, with a rough texture.

  • Gently stir the pesto and croutons into the tomatoes. Serve the tomato salad with watercress.

Nutrition Facts

233 calories; 17.8 g total fat; 2.7 g saturated fat; 3 mg cholesterol; 353 mg sodium. 483 mg potassium; 14.8 g carbohydrates; 2.8 g fiber; 3 g sugar; 5 g protein; 1960 IU vitamin a iu; 26 mg vitamin c; 45 mcg folate; 121 mg calcium; 1 mg iron; 43 mg magnesium;