Photo by Heidi Harris
This salad has bright colors and fresh flavors of ripe tomatoes, spicy basil, lemon zest. The croutons, baked with za’atar spices, are bold and zesty. I prefer the flavors of heirloom tomatoes, but any kind of ripe tomato can be used.
Serves 6
Ingredients
- 5 cups za’atar croutons
- 4 large ripe heirloom tomatoes
- 3 scallions
- 1 lemon
- ¼ cup basil pesto
- ½ cup olive oil
- ⅛ teaspoon black pepper, fresh cracked
- ½ teaspoon kosher salt
- For the croutons:
- 1 loaf of sourdough bread
- 4 teaspoons za’atar spice
- 6 tablespoons olive oil
- 2 big pinches of Maldon salt
Directions
Croutons
1 | Preheat the oven to 350 degrees.
2 | Trim the skin off the loaf of bread and discard. Slice the loaf into 1½″ cubes.
3 | In a large bowl, whisk together the olive oil and the za’atar. Toss the bread in the oil mixture so that it is fully coated.
4 | Crushing the Maldon salt with your fingers, sprinkle it on the bread, and toss again.
5 | Lay the bread in a single layer on a baking sheet covered with parchment. Place in the oven for 10 minutes. Turn the croutons over with tongs and place them back in the oven for another 5–10 minutes until they are golden brown.
6 | Let cool on the tray and store in an airtight container.
To assemble the salad:
1 | Cut the tomato into 1-inch cubes. Place in a bowl, gently toss with salt, and allow to sit for 10 minutes.
2 | Slice the scallions on a diagonal and set them aside. Zest the lemon and add to the scallions.
3 | Juice the lemon and add to a small bowl with the pesto and olive oil. Add to this the strained liquid from the tomatoes. Whisk until combined to make the dressing.
4 | In a large mixing bowl combine the croutons, scallions, lemon zest, and tomatoes.
5 | Drizzle the dressing over the salad and gently toss to coat.
6 | Serve on a big platter or individual servings. Sprinkle on some black pepper and a pinch of Maldon salt, then garnish with fresh basil leaves.
See Joseph’s tips for creating a late-summer menu and more recipes for summertime gatherings.
By Joseph Marini
Photography by Heidi Harris
Excerpted from Mastering the Art of Entertaining (SparkPress, 2023).
“I’m often asked why I love entertaining so much. It took me a long time to understand the answer to this. Fitting in, even sometimes within a family, can be difficult. By entertaining, I was allowing myself to be vulnerable enough to be seen for who I was. It allowed me to create a group of family and friends that would truly see and appreciate my authenticity. I now realize the rewards of living intentionally and opening up m home (and heart) to bring people together over food.”
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