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.