Tomato Salad with Tarragon Pesto & Pumpernickel Croutons


In honor of national salad month, it’s time to try out a new favorite recipe of ours: Tomato Salad with Tarragon Pesto & Pumpernickel Croutons. This salad gives you the chance to try out some new tomato varieties. The more the better! The sweeter the better!


  • 2lbs Cimelio heirloom tomatoes, or sweet & flavorful alternatives, sliced into bite-sized pieces
  • ½ cup extra-virgin olive oil
  • ¾ teaspoon sugar
  • ¾ teaspoon salt
  • ¾ teaspoon ground pepper
  • 4 cups cubed pumpernickel bread
  • 1 ½ cups fresh tarragon
  • ½ cup fresh basil
  • ⅓ cup grated parmesan cheese
  • 3 tablespoons toasted hazelnuts, or alternative
  • 1 small clove of garlic
  • 6 cups watercress


  1. Preheat oven to 425˚F
  2. Combine tomatoes, 2 tablespoons of oil, sugar, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Let stand for at least 30 minutes, stirring occasionally.
  3. Meanwhile, toss bread with 1 tablespoon oil and ¼ teaspoon pepper on a rimmed baking sheet. Bake until browned on the edges, 8-10 minutes.
  4. Combine tarragon, basil, parmesan, hazelnuts, garlic and the remaining ¼ teaspoon each of salt and pepper in a food processor. Pulse until coarsely chopped. Add the remaining 5 tablespoons of oil and pulse until just combined, with a rough texture.
  5. Gently stir the pesto and croutons into the tomatoes. Serve the tomato salad with watercress.