---
title: Heirloom Tomato Salad
description: "Ludo a la Maison Season 12, Episode #2 Heirloom Tomato Salad"
image: https://www.ludolefebvre.com/hubfs/Screenshot%202024-07-14%20at%203.55.34%20PM.png
---

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## INGREDIENTS

### To make tomato water

- 200g Roma tomatoes, rough chopped (1 cup)

### For the tomato vinaigrette

- 1 clove Garlic, microplaned
- 4 tbsp Olive oil
- 4 tbsp Tomato water
- 2 tbsp Sherry vinegar
- 1 tbsp Honey, wildflower
- Salt + Black pepper

### To make the croutons

- 2 slices of Country bread, torn into pieces
- Olive oil
- Salt

### To Serve

- ½# Heirloom tomatoes, cut into chunks
- 1 Pearsian cucumber, cut into half moons
- 5-6 Croutons
- 4 Basil leaves, chiffonade
- 4 Mint leaves, chiffonade
- 6 tbsp Tomato vinaigrette
- Salt + Black pepper

# Heirloom Tomato Salad

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 Ludo à la Maison Season 12 Episode 1: Heirloom Tomato Salad

## INSTRUCTIONS:** **

**To make tomato water**

1. Add the tomatoes to a kitchen towel and squeeze out as much of the water out as possible.
2. Discard the solids and save the water. 

**For the tomato vinaigrette**

1. Place all ingredients in a blender and blend on high until fully emulsified.
2. Season to taste with kosher salt and black pepper.

**To make the croutons **

1. Toss the torn bread in the olive oil and season with salt.
2. Bake in the oven at 400 for about 10-15 mins or until golden brown and crispy.

**To Serve**

1. Toss the tomatoes and cucumbers in a bowl with the tomato vinaigrette and season with salt and pepper.
2. Plate on a soup plate and top with the croutons, mint and basil
3. Serve.

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