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


Recipe Summary test

35 mins
1 hr 30 mins


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

about 1 cup
233 calories; protein 5g; carbohydrates 14.8g; dietary fiber 2.8g; sugars 3.4g; fat 17.8g; saturated fat 2.7g; cholesterol 2.9mg; vitamin a iu 1959.9IU; vitamin c 26.3mg; folate 44.8mcg; calcium 120.7mg; iron 1.1mg; magnesium 43mg; potassium 482.6mg; sodium 352.6mg.

1 starch, 1 vegetable, 3 fat