Tomato Salad with Tarragon Pesto & Pumpernickel Croutons

Tomato Salad with Tarragon Pesto & Pumpernickel Croutons

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From: EatingWell Magazine, May/June 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds Indigo and/or other heirloom tomatoes, cut into bite-size pieces
  • ½ cup extra-virgin olive oil, divided
  • ¾ teaspoon sugar
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 cups cubed pumpernickel bread ( ½-inch)
  • 1½ cups packed fresh tarragon
  • ½ cup packed fresh basil
  • ⅓ cup finely grated Parmesan cheese
  • 3 tablespoons toasted blanched hazelnuts
  • 1 small clove garlic
  • 6 cups watercress


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss tomatoes, 2 tablespoons oil, sugar, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Let stand for 1 hour, stirring occasionally.
  3. Meanwhile, toss bread with 1 tablespoon oil and ¼ teaspoon pepper on a rimmed baking sheet. Bake until browned on the edges, 8 to 10 minutes.
  4. Combine tarragon, basil, Parmesan, hazelnuts, garlic and the remaining ¼ 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.
  5. Gently stir the pesto and croutons into the tomatoes. Serve the tomato salad with watercress.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 233 calories; 18 g fat(3 g sat); 3 g fiber; 15 g carbohydrates; 5 g protein; 45 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 1,960 IU vitamin A; 26 mg vitamin C; 121 mg calcium; 1 mg iron; 353 mg sodium; 483 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (39% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 3 fat

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