Bread and Tomato Salad

Not all 100% Local ingredients



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


  1. Toast the croutons until crisp in a 350F (175C) oven, about 10 minutes.
  2. Cool to room temperature, then toss with remaining ingredients.
  3. Allow the salad to sit at room temperature for about 20 minutes before serving.
Makes four servings.