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Dairy
Easy
30 Minutes
Diets 
Vary the salad by using different varieties and colors of tomatoes.
1 pint yellow cherry tomatoes, halved lengthwise
1 pint red cherry tomatoes, halved lengthwise
4 tablespoons Gefen Olive Oil
1 garlic, finely minced or 1 cube Gefen Frozen Garlic
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon dried basil
salt, to taste
black pepper, to taste
2 baguettes or loaves of French bread, sliced
2 tablespoons + 2 tablespoons Gefen Olive Oil, divided
1 teaspoon + 1 teaspoon garlic powder, divided
1/4 cup–1/2 cup Tuscanini Parmesan cheese, grated
In a large bowl, mix together the yellow and red cherry tomatoes, olive oil, and garlic. Set aside to allow the flavors to blend.
Preheat oven to 350 degrees Fahrenheit.
Slice one baguette and cut into cubes. Toss the cubes in two tablespoons olive oil and spread out in a single layer on a baking sheet. Sprinkle with one teaspoon garlic powder. Cook for about eight minutes, until golden brown.
Slice the second baguette and lay the slices on a baking sheet. Rub with remaining two tablespoons olive oil, sprinkle with remaining one teaspoon garlic powder, and toast for about eight minutes.
Arrange the sliced toasted bread on a platter, top with the salad, and sprinkle croutons and Parmesan over the top.
Photography by Heather Winters
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