Two things inspired this deliciously simple tomato salad recipe: 1) the overabundance of fresh tomatoes ripening in our garden daily, and 2) a recent briefing on Udi’s Ancient Grains that I attended virtually.
A late, late frost last spring led to a very late start on our garden, so right now we’re up to our ears in fresh, ripe tomatoes, peppers of all kinds, basil, and more. Not that I’m complaining or anything… It’s a good problem to have!
Since I don’t have the free time to devote to a canning day right now, I’m looking for other ways to use up our bounty. I recently read that you can just wash and freeze tomatoes whole, though in the past I’ve always read that they needed to be blanched to remove the skins first. The resource that said freezing them whole was possible, noting that the skins would just pull away as the tomatoes thawed. I’m going to give it a try, and I’ll be sure to update you with the results!
We’ve also been topping salads and tacos with them, as well as trying out new salad recipes where tomatoes are the main ingredient.
After learning about all of the wonderful benefits that ancient grains provide in the Udi’s briefing, I was inspired to find new ways to incorporate them into our meals. If you’re not familiar with the term “ancient grains,” it’s simply referring to grains like quinoa, millet, chia, oats, flax and amaranth that have been around for centuries.
These grains have recently grown in popularity due to the increase in food sensitivities. Those that wish to follow a gluten-free lifestyle can consume these ancient grains without consequence. Ancient grains reduce the risk of chronic diseases, and they’re chock-full of protein, antioxidants, healthy fats, vitamins and minerals. They help prevent stroke, ward off diabetes and help prevent heart disease, and they also help to curb weight gain since they’re great at satiating appetite!
Though we don’t have any gluten sensitivities in our family, it’s easy to see why adding more of these grains would be beneficial. The only problem is getting my kids to try them… I was surprised that they took so willingly to quinoa, but that I may need to incorporate some of the others in a more sneaky way — hence this yummy tomato salad recipe.
I topped fresh tomatoes with a simple toasted breadcrumb mixture. But these aren’t just any breadcrumbs — I made them from Udi’s Ancient Grains Millet-Chia Bread! Though it’s only a small amount, I feel good knowing that my family is getting some extra nutrients in the mix.
Ripe and juicy fresh tomatoes, fresh breadcrumbs toasted with olive oil and a hint of garlic, and a sprinkling of kosher salt and pepper are all you need for this simple tomato salad recipe! I garnished it with some fresh basil from the garden, but that’s totally optional. It would also be delicious over some peppery arugula!Print
- 1/2 cup fresh bread crumbs
- 4 teaspoons extra virgin olive oil
- 1 clove garlic, minced
- 2 med. tomatoes, sliced 1/4″ thick
- kosher salt, to taste
- cracked black pepper, to taste
- fresh basil leaves for garnish (optional)
- Heat olive oil and minced garlic in a small skillet over medium heat until fragrant, about 2 minutes.
- Add fresh breadcrumbs and cook for about 1 1/2 minutes, until starting to brown.
- Sprinkle breadcrumb mixture over fresh, sliced tomatoes. Season with kosher salt and fresh cracked black pepper to taste.
- Garnish with fresh basil leaves if desired.
For those of you that have never made fresh breadcrumbs, I simply toasted two slices of Udi’s Ancient Grains Millet-Chia Bread and let cool. Then I gave them a whirl in my Blendtec blender, or you can also use a food processor. This produced just about 1/2 cup of fresh breadcrumbs for the recipe!
Be sure to check out all of the products in the Udi’s Ancient Grains line! I haven’t tried a product that I didn’t like yet…
This post is brought to you by Udi’s Gluten Free. All opinions are 100% mine.