1 ½ cups (350 ml) chunky sourdough croutons
2 large, ripe tomatoes, cut into rough chunks
¼ of a large purple onion, cut into slices
½ a bunch of fresh cilantro
¼ cup (60 ml) of best quality olive oil *
* Not a local northern ingredient
- Toast the croutons until crisp in a 350F (175C) oven, about 10 minutes.
- Cool to room temperature, then toss with remaining ingredients.
- Allow the salad to sit at room temperature for about 20 minutes before serving.
Makes four servings.