Amy Holt


APRIL 6, 2022


4 servings



Prep Time

25 mins

Cook Time

10 mins

We can't think of a better way to celebrate warm weather than tomatoes and basil!

This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!


4 c

rustic sourdough bread, cut in 1" cubes

3 Tbsp

olive oil


both salt and pepper

2 c

atomic grape tomatoes, cut in half


heirloom tomatoes, cut into 1/2" pieces


tsp salt


of the tomatoes

2 Tbsp

shallot, minced

2 tsp

garlic, minced

1/2 tsp

Dijon mustard

2 Tbsp

champagne vinegar

3 Tbsp

olive oil

1/2 c

fresh basil leaves, roughly chopped or torn

Step 1

Preheat the oven to 400 degrees F.

Step 2

Cut the rustic sourdough bread into 1 inch cubes and place onto a large lined baking sheet. Drizzle with 3 tbsp olive oil and a large pinch of both salt and pepper. Mix to coat all the bread. Place in the oven and cook for 10 minutes until well toasted. Take out and set aside to cool.

Step 3

Meanwhile, slice the grape tomatoes in half and the heirloom tomato into ½ inch pieces. Put cut tomatoes into a bowl and mix with 1 tsp salt.

Step 4

Pour the tomatoes into a colander over a bowl and allow to rest for 10+ minutes (the salt will make the tomatoes release their juice- you want the juice for the dressing!)

Step 6