Heirloom Tomato Bread Salad

Photography By D. Lucas Landis | June 01, 2013


Preheat the oven to 400 degrees. In a small bowl, toss the bread with 2 tablespoons oil. Transfer the bread to a baking sheet and bake for 7–10 minutes, or until crisp. Transfer to a bowl.

Add the tomatoes to a bowl with the bread, sprinkle with the salt and toss to combine. Allow to sit for 15–20 minutes.

In a small, ungreased skillet, toast the pine nuts (or sliced almonds) over low heat, tossing frequently, until golden, 2–5 minutes. Transfer the nuts to a plate so they don’t keep cooking.

Add the beans, vinegar, basil, pine nuts and remaining 3 tablespoons oil to the bowl with the bread and tomatoes and toss to combine. Add the cheese and toss gently.

Note: If you prefer crunchier bread, toss the bread and tomatoes just as you are ready to combine the rest of the ingredients.

Recipe from The Beekman 1802 Heirloom Recipe Cookbook, published 2011. Used with permission of Sterling Epicure Beekman1802.com.


  • 8 ounces country bread, cut into 1-inch chunks
  • 5 tablespoons extra-virgin olive oil
  • 1 pound assorted heirloom tomatoes (of varying colors), cut into 1-inch chunks
  • 3/4 teaspoon salt
  • 1/4 cup pine nuts (We replaced the pine nuts in this recipe with sliced almonds.)
  • 1 3/4 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinsed
  • 2 tablespoons red wine vinegar
  • 1/3 cup torn fresh basil leaves
  • 8 ounces goat feta, crumbled
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