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<p>A basic tomato salad with emphasis on “fresh”!</p>Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Toss bread chunks with olive oil and sea salt. Spread on cookie sheet(s) and bake in 350F oven until golden, approx 10-15min. Let cool.
- Place tomatoes and juices in large bowl; toss with remaining vegetables and croutons. Season with salt and pepper.
- Drizzle with olive oil and vinegar and toss.
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