Heirloom Cherry Tomato Salad with Garlic Confit Toast

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 servings
Simple cherry tomato salad with garlic confit toast cubes. Tossed in a simple red wine vinegar dressing.
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Garlic Confit Toast:

  • 1/2 head garlic about 3-4 cloves peeled
  • 1/4 cup unsalted butter
  • 1/2 cup freshly grated Parmesan
  • 1 tsp chopped fresh oregano or 1/4 tsp dried oregano leaves
  • 1/4 tsp crushed red pepper flakes
  • Pinch of salt and freshly ground pepper
  • 1/2 baguette

Salad Dressing:

  • 3 Tbsp olive oil
  • 2 tsp red wine vinegar
  • Salt and freshly ground pepper

For the salad:

  • 3 cups Cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 6 large fresh basil leaves chopped
  • Salt and freshly ground pepper


  • For the Garlic Confit Toast: Melt butter in a small saucepan over LOW heat. Add garlic cloves. Cover saucepan and cook, stirring and checking regularly, for 10-15 minutes. Watch closely and don't raise heat above low, or garlic and/or butter may burn. Transfer garlic (and any butter) to a medium bowl and let cool completely.
  • Once garlic has cooled, add Parmesan, oregano, and red pepper flakes. Mash to a paste and season with a little salt and freshly ground pepper.
  • Preheat your oven broiler with rack about 6-8 inches from heat. Line a baking sheet with aluminum foil. Slice the 1/2 baguette in half lengthwise. Place two baguette pieces on baking sheet and broil, cut side down, until golden brown, about 1-2 minutes (watch carefully). Remove from oven, let cool slightly, then flip over and spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Cut one of the baguette slices into bite-sized cubes. Set aside.
  • For the salad: In a large bowl, combine the halved cherry tomatoes, red onion slices and chopped basil. Season with a bit of salt and pepper. Whisk together the salad dressing ingredients in a small bowl. Drizzle over tomato mixture and toss to combine. Add only enough to moisten. Add some of the garlic bread cubes. Toss to combine. Serve immediately.


You'll have more garlic confit toast that you need for one salad. Wrap and refrigerate any extra to use for another salad or as garlic bread.

Nutrition Information:

Calories: 269kcal | Carbohydrates: 28g | Protein: 11g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 541mg | Potassium: 399mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1330IU | Vitamin C: 34.7mg | Calcium: 251mg | Iron: 2.4mg