Heirloom Tomato and Stone Fruit Salad with Croutons Recipe

Name: Heirloom Tomato and Stone Fruit Salad with Croutons Recipe
Ingredients: ¼ cup extra-virgin olive oil; 1 tsp. kosher salt; ½ tsp. freshly ground black pepper; 2 medium garlic cloves, finely chopped (2 tsp.); 8 oz. day-old sourdough bread, torn into 1-in. pieces; 2 Tbsp. red wine vinegar, plus more as needed; 1 medium garlic clove, finely chopped (1 tsp.); 1 medium shallot, finely chopped (¼ cup); Kosher salt; freshly ground black pepper; ½ cup extra-virgin olive oil; 1 cup basil leaves, torn into small pieces; 1 cup mixed heirloom cherry tomatoes, halved; 1 lb. mixed medium-to-large heirloom tomatoes, cored and cut into ½-in. wedges; 1 lb. mixed stone fruits (peaches, nectarines, apricots, or plums), pitted and cut into ½-in. wedges

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This sweet-and-savory tomato salad combines the best of fleeting summer produce: juicy heirloom tomatoes and ripe stone fruit.

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Ingredients

¼ cup extra-virgin olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 medium garlic cloves, finely chopped (2 tsp.)
8 oz. day-old sourdough bread, torn into 1-in. pieces
2 Tbsp. red wine vinegar, plus more as needed
1 medium garlic clove, finely chopped (1 tsp.)
1 medium shallot, finely chopped (¼ cup)
Kosher salt
freshly ground black pepper
½ cup extra-virgin olive oil
1 cup basil leaves, torn into small pieces
1 cup mixed heirloom cherry tomatoes, halved
1 lb. mixed medium-to-large heirloom tomatoes, cored and cut into ½-in. wedges
1 lb. mixed stone fruits (peaches, nectarines, apricots, or plums), pitted and cut into ½-in. wedges