Florida Tomato and Romaine Salad with Charred Tomato Dressing

servings 4


2 heads Florida romaine lettuce, trimmed and cut in half lengthwise

4 Florida tomatoes, cored, 2 sliced and 2 diced

1/3 of a loaf of French or Cuban bread

2 tablespoons fresh herbs (parsley, thyme, basil), chopped fine

1 tablespoon olive oil

1 teaspoon fresh garlic, chopped fine

1 teaspoon all-purpose seasoning

1/2 cup Charred Florida Tomato Dressing (plus more to serve on the side)

Sea salt and fresh ground pepper, to taste



Preheat oven to 350 degrees. In a medium-sized mixing bowl, add olive oil, garlic, seasoning blend and half the chopped herbs. Stir ingredients to combine. Hand-tear the partial bread loaf into bite-sized pieces and add them to the bowl. Stir ingredients to coat. Place the coated crouton pieces on a baking sheet and into the preheated oven. Cook croutons for 5 to 8 minutes or until crispy. Remove the croutons from the oven and set aside to cool.

In a small bowl, add the diced tomatoes and the other half of the herbs. Season the diced tomatoes with sea salt and fresh ground pepper to taste. Assemble salad in a large serving bowl by first adding the romaine. Next, add the sliced tomatoes, and lightly season everything with sea salt and fresh ground pepper. Add some of the charred tomato dressing to the salad, leaving extra dressing to serve on the side. Garnish the salad with the homemade croutons and diced tomato mixture. Serve cold.

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Florida Tomato and Romaine Salad with Charred Tomato Dressing

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