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; total fat 17.8g 27% DV; saturated fat 2.7g; cholesterol 3mg 1% DV; sodium 353mg 14% DV; potassium 483mg 14% DV; carbohydrates 14.8g 5% DV; fiber 2.8g 11% DV; sugar 3g; protein 5g 10% DV; exchange other carbs 1; vitamin a iu 1960IU; vitamin c 26mg; folate 45mcg; calcium 121mg; iron 1mg; magnesium 43mg.